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snap pea salad with radishes, mint and feta on a plate
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5 from 1 vote

Snap Pea Salad with Mint, Feta, and Radishes

This salad is a great way to use springtime produce and celebrate the short pea season.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Diet: Vegetarian
Servings: 2
Calories: 305kcal



  • 4 oz Sugar Snap Peas
  • 3 Radishes
  • 3 Sprigs Fresh Mint
  • 2 oz Feta Crumbled (omit for Whole30)


  • 1 Lemon
  • 1 tsp Red Wine Vinegar
  • 1 Clove Garlic minced
  • 3 tbsp 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.


Calories: 305kcal | Carbohydrates: 11g | Protein: 6g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 25mg | Sodium: 330mg | Potassium: 235mg | Fiber: 3g | Sugar: 4g | Vitamin A: 812IU | Vitamin C: 64mg | Calcium: 186mg | Iron: 2mg