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Sugar Snap Pea and Radish Salad


A mandoline is ideal for slicing radishes into perfect thin rounds, but a sharp knife also works. The vegetables can be trimmed and sliced a few hours ahead. To keep them crisp, wait to toss them with the other ingredients until just before serving.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, April 2008


  • 1 pound sugar snap peas, ends trimmed, and halved crosswise if desired
  • 4 radishes, sliced paper-thin
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste


  1. Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.

  2. Toss well. Season with salt and pepper, and serve immediately.

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