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Spring Snap Pea Salad

Serves 6


16oz snap peas

10 radishes, thinly sliced

¼ cup sliced almonds

¼ cup plain greek yogurt

2 tbsp olive oil

½ lemon, juiced

1 tbsp mint, finely chopped

½ tbsp shallot, minced




  1. Bring a large pot of salted water to a boil. Drop snap peas into boiling water and cook for 2 minutes, until slightly tender. Remove from water with a slotted spoon and transfer to a bowl of ice water or run under cold water to cool. Place in a towel to dry.

  2. In a small bowl, whisk together greek yogurt, olive oil, lemon juice, mint, and shallot. Add salt and pepper to taste.

  3. Place snap peas, sliced radishes, and almonds in a bowl and toss. Add dressing to the bowl and toss to coat.

  4. Serve over greens like arugula or spinach.


110 cals, 7g C, 4g P, 6g F

Click here to download the recipe.

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