Now that the weather is warming up be prepared to eat fresh produce and take advantage of the season’s bounty. Here is a great recipe for a snap pea salad. YUM

  • 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
  • sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon (or more) fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
  • 4 ounces feta, crumbled
  • Freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh mintsugar-snap-salad-h
  • Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas.
  • Whisk oil, 1 tablespoon lemon juice, vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. 
  • Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint.