Snap Pea and Roasted Radish Herb Salad
This Snap Pea and Roasted Radish Herb Salad is a vibrant celebration of fresh, seasonal ingredients. Crisp, sweet snap peas provide the perfect contrast to the slight bite of breakfast radishes, which become mellow and slightly caramelized when lightly roasted. The combination of fresh herbs—thyme, mint, and flat-leaf parsley—adds layers of brightness and complexity, while a simple dressing of local olive oil, lemon juice, and zest ties everything together with a touch of citrusy freshness. A sprinkle of chili flakes gives just the right amount of gentle heat to balance the natural sweetness of the peas and radishes.
This salad is as versatile as it is simple. It pairs beautifully with grilled fish or roasted chicken, but it can also stand alone as a light, refreshing side. The balance of warm and cool elements makes it a great dish for transitioning between seasons—perfect for early spring when radishes are at their peak or late summer when herbs are abundant. Plus, with minimal effort and a short ingredient list, it’s a dish that highlights how a few high-quality, fresh ingredients can create something truly delicious. Serve it immediately to enjoy the best textures and flavors. This salad is great on its own or paired with grilled seafood or roasted chicken.
Ingredients
- 1 cup snap peas or snow peas, trimmed and sliced diagonally
- 1 cup breakfast radishes, halved or quartered
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, or to taste
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh mint, roughly chopped
- 2 tablespoons flat-leaf parsley, roughly chopped
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
By Chef Amethyst Ganaway
- Preheat the oven to 400°F.
- Toss the radishes with 1 tablespoon olive oil, salt, black pepper, and red pepper flakes. Spread onto a baking sheet and roast for 12 to 15 minutes, until just tender but still slightly crisp. Allow to cool slightly.
- Meanwhile, blanch the snap peas in boiling water for 30 seconds, then immediately transfer them to an ice bath. Drain well.
- In a large bowl, combine the roasted radishes, snap peas, thyme, mint, parsley, and lemon zest.
- Drizzle with the remaining olive oil and the lemon juice. Toss gently to combine.
- Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve immediately.
