Pea and Radish Salad with Mint

Time: 25 minutes

Make ahead: The vinaigrette can be made and refrigerated up to 2 days in advance.

8 ounces sugar snap peas (about 2½ cups), trimmed and strings removed

1 cup (5 ounces) sweet green peas, fresh or frozen (see note)

½ cup (2 ounces) thinly sliced radishes, sliced into half-moons or quarter-moons if large 2 tablespoons extra-virgin

olive oil

1 tablespoon fresh lemon

juice

¾ teaspoon finely grated

lemon zest

½ teaspoon honey ¼ teaspoon kosher salt

1⁄8 teaspoon freshly

ground black pepper 2 tablespoons chopped

fresh mint leaves

Instructions: Bring a large pot of water to a boil. Fill a large bowl with ice water.

Add the sugar snap peas to the boiling water and cook them until they are bright green and still crisp, 30 seconds. Using a slotted spoon, transfer the snap peas to the prepared ice bath (keep the water boiling) and let cool completely, then transfer to a large bowl and pat dry.

If using fresh peas, add them to the boiling water and cook until bright green and tender, about 2 minutes. Drain into a colander, then transfer to the ice bath (add more ice, if needed) to cool completely. If using frozen peas, place them in a colander and pour the boiling water over them until just thawed. Pat the sweet peas dry and add them to the bowl with the snap peas, then add the radishes.

In a small bowl, whisk together the oil, lemon juice, zest, honey, salt and pepper. Drizzle the dressing over the peas and radishes, then add the mint, toss to combine and serve.

Note: If using frozen peas, no need to defrost.

Makes 4 servings

Nutrition: calories: 126; total fat: 7 g; saturated fat: 1 g; cholesterol: 0 mg; sodium: 77 mg; carbohydrates: 11 g; dietary fiber: 4 g; sugar: 6 g; protein: 3 g From cookbook author and registered dietitian Ellie Krieger