Summer Radish Snow Pea Salad


So, do you like radishes?

No? Well then, hmm…try this dish anyway!! :) Hey, anything that had my previously-not-a-veggie-lover-husband asking for seconds is worth looking at!! ;)

{And if you answered “yes,” scroll directly to the recipe while I quickly convince these other people here.}

I’ve never really been a huge fan of radishes either. Maybe it’s because people always shoved an entire radish towards me, saying “Here! Try it! It’s good!” And then I’d timidly try a bite, and immediately feel overwhelmed by the sharp flavors.

Fortunately, I don’t consider myself to be a picky eater, so when I saw a picture of a radishy/pea salad, my first thought wasn’t “Ugh! Radishes,” but “Neat! It’s worth a shot!”


Maybe I’m just not into the radishy “kick” that people talk about. At least, not in a large bite. But radishes change in terms of flavor a bit when you slice them really thin…so, trust me on this! You’ll like it! :) I wrote HERE that we’ve been eating a lot of salads recently…and we still are, but they are of the lettuce variety and I was craving a fresh change of pace last night!

To give credit where it’s due, I first saw a radish & pea salad recipe HERE. But, I did end up changing virtually all of the ingredients, except the radishes, for a more Italian/Mediterranean feel and to personalize it for us (plus we prefer feta over goat cheese).


Here’s the Hannah Bee Radish Snow Pea Salad:


Radishes (about 10)
~2 cups snow peas, or 1 small package
Peanut (or canola) oil
Italian seasoning
Balsamic vinaigrette dressing
Feta cheese crumbles (I used feta that was seasoned with Mediterranean herbs)


Begin to boil a pot of water (this will be used for blanching the snow peas).


Meanwhile, wash the radishes and snow peas.

Thinly slice the radishes.


Once the water is boiling, place the snow peas in the pot and let them boil for 3 minutes.

While they’re busy boiling, put several cups of ice in a large bowl and add enough water to cover the ice. Technical term: ice bath!

IMG_0255After the 3 minutes are up, rescue the peas with a slotted spoon and plop them directly into the ice bath. They should cool for a few minutes like that.

IMG_0259Whisk together a few tablespoons of the peanut oil, and a couple good shakes of Italian seasoning and salt.

Put the peas and radishes into a large serving bowl. Toss with the peanut oil mixture, and drizzle some balsamic dressing on top. Refrigerate.


When you’re ready to serve it, take the salad from the fridge and toss several tablespoons of the crumbled feta! Enjoy. :)

(I served this as a heaping side dish alongside sirloin patties. I drizzled balsamic vinaigrette on the patties as they cooked for an extra punch of flavor. Oh, and I made THIS EASY CREAMY PEACH PIE for dessert. Took me literally 5 minutes to prep so I got it ready a few hours before dinner. Woo hoo!)

Serves: 2 people plus a leftover serving (but not for us, because we got so excited we finished it all!)

best love hannah bee jgp




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