Sugar Snap Pea Salad with Mint, Cilantro, Radish, and Orange Juice
Vegan / Oil-Free / Refined Sugar-Free
Ok, I know it’s almost the end of summer and all the lovely summer produce, but I’m squeaking in before that happens to share this awesome sugar snap pea salad (which you should definitely make ASAP). It’s a super minimal, ultra fresh, ridiculously crunchy, really fun little side salad full of fresh flavor and sweetened with orange juice.
It’s so simple, it hardly even qualifies as a recipe. But it’s so good and everyone always loves it, so I had to share while the fresh sugar snap peas are still around.
It’s the perfect thing to throw together at the last minute to compliment a warm main dish. Plus, I can pretty much guarantee it will make an impression the next time you have friends around the table. It’s a very fun, very colorful, very easy salad. Hurry up and make it before the sugar snap peas go out of season!
The main thing with this salad is just to ensure that the sugar snap peas you have are actually fresh and ripe and taste delicious. If the snap peas are tasty, the salad will be delicious. In my experience, the ones that you bag yourself in the produce section will be much tastier than the ones you buy pre-bagged. Also, make sure you do get sugar snap peas and not snow peas or your salad just won’t be the same!
Sugar snap pea salad goes really well with just about any warm main–especially this time of year. We’ve been pairing it with my red lentils, my mediterranean inspired vegan lasagna, or a big tray of roasted vegetables and tempeh coated in my extra herby chimichurri sauce.
Sugar Snap Pea Salad with Mint, Cilantro, Radish, and Orange Juice
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.
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.
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.
Chop the herbs and add them to the bowl.
Finally, juice the oranges straight into the bowl (alternatively, use frozen orange juice concentrate). Toss everything well, and add coarse sea salt to taste.
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Serving Size 1 side salad (1/4 of recipe)
Servings 4
- 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.
Ingredients
Directions
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.
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.
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.
Chop the herbs and add them to the bowl.
Finally, juice the oranges straight into the bowl (alternatively, use frozen orange juice concentrate). Toss everything well, and add coarse sea salt to taste.
Ingredients
- 400 grams ripe sugar snap peas, ends trimmed and chopped into quarters
- 1/2 english cucumber, diced
- 8 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
- 1/4 cup chopped fresh cilantro (measured after chopping)
- 1/4 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
- 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.
- 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.
- 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.
- Chop the herbs and add them to the bowl.
- Finally, juice the oranges straight into the bowl (alternatively, use frozen orange juice concentrate). Toss everything well, and add coarse sea salt to taste.
Make it a meal!
Sugar snap pea salad goes well with…
