Our Spring Snap Pea Salad with Honey Lemon Vinaigrette is just beautiful. With fresh crunch and vibrant dressing, it’s the perfect dish to serve all season long.

Stepping out of the house this weekend made me want to break out in song. Everything is just so pretty. The sky, the leaves, the flowers. Finally, Mother Nature has gotten the message that it’s supposed to be spring.

“It’s just so verdant,” I told my husband. Bright. Green. Fresh. There’s a recipe in there. Can’t you feel it?

Glad we’re all on the same page. I came back inside ready to play with ingredients. It needed to be seasonal, with a dash of vibrant color. I needed light and refreshing ingredients. Oh, and let’s be honest. Whatever I’m was whipping up, it had to be easy. Because it’s beautiful outside. I’m not spending hours in the kitchen!

Snap Pea Salad with Honey Lemon Vinaigrette

Since there are just a few ingredients in this recipe, it’s all about presentation! Remove the tough vein along the top of each pod (if this hasn’t already been done), and then trim each sugar snap pea into 1/2 inch slices on the bias (diagonally).

Next, it’s time to slice the radishes. Trim off the stem and root end. Then, if you have one carefully slice each radish into thin rounds using a mandoline. I like to use cut resistant gloves when I use mine, because I’m clumsy (or smart?).

If you don’t have a mandoline, just try to slice the radishes into as rounds as thin as you can.

Toss the radishes and sugar snap peas together in a salad bowl. In a small bowl, whisk together the lemon juice and zest, honey, olive oil, salt, pepper and your fresh herb of choice.

When you’re ready to serve, drizzle the salad with the desired amount of vinaigrette and serve immediately.

Spring Snap Pea Salad with Honey Lemon Vinaigrette

Yield: 4 servings

Our Spring Snap Pea Salad with Honey Lemon Vinaigrette is just beautiful. With fresh crunch and vibrant dressing, it's the perfect dish to serve all season long.

Ingredients

3/4 lb. sugar snap peas
4-5 small radishes
2 lemons, juiced (plus the zest from 1 lemon)
2 Tb. honey
1/3 cup olive oil
1 Tb. chopped fresh leafy herb: like basil, parsley, cilantro or tarragon
salt and pepper to taste

Instructions

Remove the tough vein along the top of each pod (if this hasn't already been done), and then trim each sugar snap pea into 1/2 inch slices on the bias (diagonally).
Next, it's time to slice the radishes. Trim off the stem and root end. Then, if you have one carefully slice each radish into thin rounds using a mandoline. I like to use cut resistant gloves when I use mine, because I'm clumsy (or smart?).
If you don't have a mandoline, just try to slice the radishes into as rounds as thin as you can.
Toss the radishes and sugar snap peas together in a salad bowl. In a small bowl, whisk together the lemon juice and zest, honey, olive oil, salt, pepper and your fresh herb of choice.
When you're ready to serve, drizzle the salad with the desired amount of vinaigrette and serve immediately.