Sugar Snap Pea Salad

Colorful sugar snap pea salad with radishes, feta, and arugula on a plate

Serine Milo

A refreshing and vibrant salad celebrating the flavors of spring, featuring sugar snap peas, radishes, feta, and arugula.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Healthy, Mediterranean

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 cups fresh sugar snap peas, trimmed and halved These should be crunchy and fresh.
1 cup radishes, thinly sliced (use watermelon radishes for a pop of color) Provides a peppery bite.
4 cups arugula or mixed greens Can substitute with your choice of greens.
1 cup feta cheese, crumbled Greek or French feta works wonderfully.
1/4 cup extra virgin olive oil For dressing.
2 tablespoons fresh lemon juice Adds acidity to the dressing.
Salt and pepper to taste Adjust according to preference.
Optional: toasted nuts (almonds or walnuts) for added crunch Enhances texture and flavor.

Method

Preparation

Rinse the sugar snap peas under cold water, then trim off the ends and cut them in half.
Slice radishes thinly to allow their peppery bite to shine through.

Assembly

In a large bowl, combine arugula (or mixed greens), halved sugar snap peas, and radishes.
Crumble feta cheese on top.

Dressing

In a small bowl, combine olive oil, fresh lemon juice, salt, and pepper. Whisk until well-blended.
Drizzle dressing over the salad and toss gently to coat.

Serving

If desired, sprinkle toasted nuts over the salad for extra crunch.
Serve immediately to enjoy the crisp freshness.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 11gSaturated Fat: 3gSodium: 220mgFiber: 3gSugar: 3g

Notes

Consider adding fresh herbs like dill or mint for an aromatic twist. For a vegan option, substitute feta with avocado or vegan cheese. This salad can be prepped ahead of time; just combine before serving for optimal crunch.

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