This simple salad makes the best of spring vegetables

The recipe in this post was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? E-mail Kate at healthycook@cspinet.org.

Crunchy and sweet snap peas meet peppery radishes and tangy, salty feta. Mmm. This salad is a great way to let fresh snap peas shine.

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Snap Pea & Radish Spring Salad

Time: 20 minutes
Serves 4.

1/2 lb. snap peas, cut on the diagonal
1 cup chopped cucumber
1/4 cup sliced radishes
1/4 cup crumbled feta 
1 Tbs. extra-virgin olive oil
1 tsp. sherry vinegar or red wine vinegar
a pinch of flaky sea salt
freshly cracked black pepper, to taste
a few fresh dill and/or mint leaves

  1. In a medium bowl, toss together the snap peas, cucumber, radishes, and feta.
  2. Drizzle with the oil and vinegar.
  3. Season lightly with the salt and black pepper.
  4. Top with the herbs.

Per serving (3/4 cup):

  • Calories: 80
  • Total fat: 6 g
  • Sat fat: 2 g
  • Carbs: 6 g
  • Fiber: 2 g
  • Total sugar: 3 g 
  • Added sugar: 0 g 
  • Protein: 3 g
  • Sodium: 150 mg
Photo: Kate Sherwood/CSPI.

This recipe first appeared in the March 2020 issue of Nutrition Action Healthletter.


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