By The Produce Pack
This snap pea salad is a great way to use springtime produce and celebrate the short pea season.
Eating seasonally is important!
Choosing ingredients that are in season is good for your body, your wallet, and the environment! Most often these ingredients are cheaper when they are in season because they are more readily available. They taste better and have higher nutrient value because they can be harvested and eaten in a much shorter time frame, and it's a great way to support local farmers.
Sugar snap pea season begins in early spring, around April, and usually lasts until July or mid-summer. Snap peas are also very easy to grow at home! Even in a garden with little space, snap peas grow vertically not horizontally so they don't require much space. They will even grow up a trellis or fence adding beautiful, natural greenery and privacy. Snap peas are best harvested early rather than late, as they grow tough the longer they stay on the vine. They are also sweetest when just harvested-- so if you can't eat all the snap peas you pick or buy, freeze them so they last longer.
If you need tips on how to make this recipe, click on the link below:
Snap Pea Salad with Mint, Feta, and Radishes
- 4 oz Sugar Snap Peas
- 3 Radishes
- 3 Sprigs Fresh Mint
- 2 oz Feta Crumbled (omit for Whole30)
- 1 Lemon
- 1 teaspoon Red Wine Vinegar
- 1 Clove Garlic minced
- 3 tablespoon Olive Oil
- Salt and Pepper to taste
- Prepare the salad components: slice radishes thinly, preferably on a mandoline; slice sugar snap peas on a bias; chiffonade mint leaves, discarding woody stems.
- Toss radishes, snap peas, mint, and feta crumbles in a large bowl
- Remove zest of 1 lemon, set aside. Cut lemon in half.
- Combine minced garlic, red wine vinegar, salt, and pepper in a small bowl. Add the juice of one half of the lemon. Whisk thoroughly to combine.
- Add olive oil to dressing components, whisking constantly while adding oil.
- Pour dressing over salad and toss. Top with the lemon zest.