The recipe in this post was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? E-mail Kate at firstname.lastname@example.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.
Snap Pea & Radish Spring Salad
Time: 20 minutes
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
- In a medium bowl, toss together the snap peas, cucumber, radishes, and feta.
- Drizzle with the oil and vinegar.
- Season lightly with the salt and black pepper.
- 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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