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sugar snap pea salad

Yields4 ServingsPrep Time10 minsTotal Time10 mins

Ingredients
 400 g sugar snap peas, ends trimmed and chopped into quarters
 1/2 english cucumber, diced
 40 g (about 8-9) french breakfast radishes or watermelon radishes (or whatever radishes you can find. French breakfast have a milder flavor while watermelon radishes have a lovely color. Any radish will do though.), very finely sliced
 ¼ cup chopped fresh cilantro (measured after chopping)
 ¼ cup chopped fresh mint (measured after chopping)
 Juice of 2 large fresh oranges (alternatively 1 Tablespoon + 1 teaspoon frozen orange juice concentrate)
 Coarse sea salt to taste (I use flakey Maldon Sea Salt when I have it, but any coarse salt will work)
Preparation
1

Begin by washing and trimming the hard ends of the sugar snap peas. Then chop the sugar snap peas into about 4-5 pieces each and add them to a medium sized salad bowl.

2

Then wash the cucumber and cut it in half. Dice one half for the salad and save the other half for later. Add the cucumber to the bowl.

3

Next, wash and trim the ends off of the radishes. Slice very fine using a sharp chef's knife. Add the radishes to the bowl.

4

Chop the herbs and add them to the bowl.

5

Finally, juice the oranges straight into the bowl (alternatively, use frozen orange juice concentrate). Toss everything well, and add coarse sea salt to taste.

Nutrition Facts

Serving Size 1 side salad (1/4 of recipe)

Servings 0

Amount Per Serving
Calories 68
% Daily Value *
Potassium 306mg9%
Total Carbohydrate 13g5%

Dietary Fiber 3g12%
Sugars 8g
Protein 3g6%
Vitamin A 24%
Vitamin C 42%
Calcium 100%
Iron 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.