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Green Salad with Peas and Radishes

The Garden Delicious
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!
Prep Time 20 mins
Total Time 20 mins
Course Salad
Servings 2 dinner sized salads


  • 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


  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1-2 tbsp maple syrup or honey


  • 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!


Keyword apple, goat cheese, lettuce, pecans, radish, sugar snap peas