Meet your new favorite summer salad. And don’t mistake this salad’s simplicity for a lack of flavor. With crunchy radishes and peas, fresh mint, and lots of salty feta, it manages to hit all the right notes. All that’s left is the simple lemony vinaigrette, which you’ll find works with most any salad. In a bit of a rush? Feel free to use a store-bought dressing for even speedier prep–your secret’s safe with us.
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Spring Pea, Radish, and Mint Salad
For the dressing:
- ¼ cup olive oil
- 1½ teaspoons honey
- 1 garlic clove, grated
- Zest of 1 lemon
- 2 tablespoons lemon juice (about half a lemon)
- Kosher salt and freshly ground black pepper, to taste
For the salad:
- 2 cups snow peas, snap peas, and green beans, cut into ¼-inch pieces at a diagonal, English peas, shelled (or a mix of all of the above!)
- 1 cup radishes, thinly sliced
- ¾ cup fresh mint leaves, torn, plus extra for garnish
- ½ cup feta cheese, divided
- For the dressing: Whisk together olive oil, honey, garlic, lemon zest, and lemon juice in a small bowl. Season generously with salt and at least 10 cracks of black pepper. Taste and adjust seasoning as needed.
- For the salad: Add the peas, radishes, mint, and ¾ of the feta into a large bowl. Pour dressing over top and toss to combine. Transfer salad to a serving platter and then top with more mint leaves and remaining feta.
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Where did minted peas originate?
|Minted peas are a traditional dish in the British Isles and are made in a variety of ways throughout the different regions. In Ireland, minted peas are a summer staple often served alongside lamb or pork. If you head over to England, you’ll find this bright green side prepared as minted mushy peas with fish and chips. Mushy peas are made from peas that have naturally dried in the field before being harvested, making them extra starchy and the perfect texture for this side dish.|