Sweet, crisp and snappy, this healthy snap pea salad recipe is all about the sugar snaps, plus a little Aleppo pepper for those who like to add some heat. The creamy sheep- or goat’s-milk cheese adds a touch of richness and the edible flowers give it a gorgeous pop of color. Serve this beautiful salad alone or alongside a zesty lemon-grilled chicken or fish.
4 cups sugar snap peas (about 1 pound), trimmed
1 bunch radishes, trimmed
¼ cup torn fresh mint
½ cup soft sheep’s-milk cheese, such as MitiCrema, or soft goat cheese
½ teaspoon salt
Ground pepper to taste
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Aleppo pepper for garnish (see Tip)
Edible flowers for garnish
- Cut snap peas in half lengthwise. Very thinly slice radishes into coin shapes or half-moons. Toss the peas, radishes, mint and cheese in a large bowl. Season with salt and pepper, then toss with lemon juice and oil. Serve garnished with a sprinkle of Aleppo pepper and flowers, if desired.
Per 1 cup serving: 135 calories; 9 g fat(3 g sat); 3 g fiber; 9 g carbohydrates; 6 g protein; 7 mg cholesterol; 4 g sugars; 0 g added sugars; 63 mg vitamin C; 316 mg sodium;