Green Salad with Peas and Radishes
Are you craving a light and fresh green salad with bites of some of the best spring garden treats nature has to offer? Try this salad! The sugar snap peas really pack a sweet little punch and the little, bright red, spicy jewels we call radishes add vibrancy and crunch. The dressing is light and simple: lemon, olive oil and honey. It’s the perfect balance of sweet and sour and does a great job pulling all of the ingredients together. What a treat!
Ingredients
- 1 head of fresh green leaf lettuce
- 1 bunch of bright red radishes
- 1 pint of plump and sweet sugar snap peas
- 1 green granny smith apple
- 1 cup raw pecans
- 1 ounce chillded goat cheese
Dressing
- 1/4 cup olive oil
- 1/4 cup fresh squeezed lemon juice
- 1-2 tbsp maple syrup or honey
Instructions
- To make the dressing, simply add all of the ingredients to a jar with a lid and then shake it up. You can drizzle all of the dressing on the salad at once, or if you plan to eat the salad over the course of a couple of days, keep the dressing in the jar and add it to each serving.
- Now, let’s make the salad. First, toast the pecans. Place them into a dry skillet and put it over medium heat. Gently shake the pan to keep the pecans moving so they don’t burn. Let the heat warm the pecans and slowly release a little of their oil. Keep shaking until they begin to toast. Be careful not to burn them. It happens fast!
- Set them aside until they are cool, then using the back of a plastic bowl or measuring cup, press down on the pecans until they break into little pieces. Set them aside.
- Clean the lettuce and chop it into bite-sized pieces. Place into a large salad bowl.
- Clean the radishes and cut off the tops. Save them for another recipe! Slice the radishes into thin discs and toss them in the bowl on top of the lettuce.
- Rinse the peas and carefully slice them down the center so they open and show off their rows of little green peas inside. Add them to the salad bowl.
- Wash the apple and slice it into bite-sized pieces and add them to the salad.
- Now toss in the pecans.
- Remove the chilled goat cheese from its package and place it in a chilled bowl. Use a fork to break up and crumble the cheese into little bits and sprinkle it on the salad.
- Now, drizzle the dressing over the salad and toss it all together and serve.
- I hope you enjoy this fresh, spring salad from the garden!
Notes
