Recipes to bring to market with you …

Sugar Snap Pea Salad With Radishes, Mint and Feta

This little salad is cool and crunchy as can be – a perfect side to grilled steaks or lamb.

3/4 C. sliced radishes

1 1/4 C. sugar snap peas, sliced on the diagonal

1 clove garlic, minced

Pinch kosher salt, more to taste

1 T. freshly squeezed lemon juice

1 t. balsamic vinegar

3 T. extra virgin olive oil

1 C. Feta, crumbled

1/2 bunch mint leaves, roughly chopped

 

Freshly ground black pepper to taste.

 

In a large bowl, toss together the radishes, peas, garlic,  salt,  lemon, vinegar and olive oil. Plate or platter the salad, and crumble the feta on top, grind some black pepper, and shower the salad with the chopped  mint.


Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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