Fresh Pea and Radish Salad Recipe

As I still wait for my camera lens to be fixed, I dug deep into my arsenal of unpublished posts. Unpublished posts are usually due to the simple fact that I didn’t like the picture I took for a particular post. Silly, I know. I  usually put “those” posts on the back-burner in hopes of someday re-making the recipe and taking a better picture. This wasn’t the case for this post, it just got lost. At any rate, it’s here and ready to be made by you!

This is a bright and springy salad that can be made with different vegetables, like fresh green beans or cucumbers instead of fresh peas. The lime dressing is punchy enough to go with almost any fresh and crisp vegetable. Carrots and jicama come to mind.

Diced apples add the perfect amount of sweetness to balance out the citrus bite of the dressing. And I also like to slice the radishes paper-thin for this salad. It just works.


1 head of Romaine lettuce, chopped

1 cup freshly shelled peas

4-5 radishes, thinly sliced (A mandoline works great for this)

1 medium apple, diced (I like Fuji apples)

Lime Vinaigrette

1/4 cup champagne vinegar

2 limes, freshly squeezed

1/3 cup olive oil

1/8 teaspoon salt

1/4 teaspoon freshly grated pepper


Toss all of the salad ingredients into a large bowl.

For the dressing – whisk the dressing ingredients together in a separate bowl.

Drizzle a small amount of dressing over the salad and toss together. Taste, and add more dressing to your liking.

Store extra dressing in an air tight container for up to a week.

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