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 mint
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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.
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Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint.