Happy Earth Day! The sun is shining and it’s finally starting to feel like spring here in Pennsylvania. So yesterday I tackled my gardens.

After carrying bucket after bucket of debris to the compost pile, which is all the way at the end of my yard, I worked up an appetite.

Since the weather is slowly getting nicer I am craving salads. Sugar snap peas are in season and they are so delicious.

Paired with radishes and fresh mint, this combo makes a great spring or summer salad. You could even add some quinoa or pasta to make it more of a meal. I served these with a piece of grilled salmon.

Ingredients

Recipe adapted from The Parley Thief

• 1 pound sugar snap peas, trimmed with strings removed and cut in half
• 3 tablespoons olive oil
• 1/2 of a lemon, juiced 1 teaspoon white vinegar
• 1/2 bunch of radishes slice thinly
• 1 tablespoon fresh mint leaves, thinly chopped (if you don’t have fresh mint, I am sure dried dill would taste good too)
• Salt and pepper to taste
• 4 ounces or crumbled feta or goat cheese (optional, I did not add any cheese to keep the recipe Paleo and it was delish)
  

Directions

1. In a bowl prepare and ice bath with some cold water and ice cubes and set aside.
2. Bring a pot of water to a boil, and blanch the snap peas for 2 minutes. Drain and transfer to ice bath to stop the cooking. Once the peas are cold dry them with a kitchen towel. Transfer into a dry bowl and add radishes.
3. In a small bowl whisk together the olive oil, lemon juice, vinegar, and mint. Pour over peas and radishes and toss. Add salt and pepper. If using, top with cheese.
4. This recipe can be made ahead of time and stored in the fridge. Just keep dressing separate and add right before serving.
   

Enjoy!