Best 4 Spring Pea Radish Salad Recipes

In the vibrant season of spring, indulge in a refreshing and nutritious Spring Pea and Radish Salad, a delightful symphony of flavors and colors. This vibrant salad showcases the best of spring's bounty, featuring crisp sugar snap peas, vibrant red radishes, and a medley of fresh herbs. Dressed in a tangy lemon vinaigrette, this salad offers a delightful balance of sweet, savory, and tangy flavors, making it a perfect accompaniment to any meal.

In addition to this vibrant salad, the article also offers a collection of equally enticing recipes that celebrate the flavors of spring. From a savory Pea and Radish Soup, perfect for a cozy lunch, to a zesty Radish and Pea Stir-Fry, bursting with Asian flavors, there's something to satisfy every palate. And for a sweet treat, indulge in a delightful Pea and Radish Fritters, a unique and delectable way to enjoy these spring vegetables.

Let's cook with our recipes!

SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE

Spring Pea Salad with Jamon and Mustard Vinaigrette image

Provided by Geoffrey Zakarian

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup chardonnay vinegar
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons hazelnut oil
1/4 teaspoon finely ground black pepper
1 shallot, finely minced
Kosher salt
Kosher salt
1 cup shucked English peas
1/2 pound snap peas
3 tablespoons extra-virgin olive oil
8 slices Jamon Serrano
2 cups pea shoots
1 cup snow peas, julienned lengthwise
1/4 cup grated Manchego
1/4 cup toasted hazelnuts, crushed

Steps:

Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.

RADISH SALAD WITH PEAS

Radish Salad with Peas image

Radishes are crisp and peppery, and when combined with a sweet, citrus-flavored dressing, everybody will be coming back for more of this refreshing salad. We enjoy it as a luncheon salad with crackers and garnished with hard-boiled egg wedges, but it's also the perfect sidekick for a spring/summer cookout or picnic.

Provided by lutzflcat

Categories Radish Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons orange juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
½ teaspoon white sugar
1 clove garlic, peeled and crushed
salt and freshly ground black pepper to taste
2 cups thinly sliced radishes
½ cup frozen petite peas, thawed
¼ cup thinly sliced red onion
2 hard-cooked eggs, cut into wedges

Steps:

Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
Serve garnished with hard-cooked egg wedges.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 27.5 mg

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA

Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata image

There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they're easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup sliced radishes
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta salata, crumbled (about 1 cup)
1/2 bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste

Steps:

In a large bowl, toss together the radishes, peas, ricotta and mint.
Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 94 milligrams, Sugar 2 grams

PEA SALAD WITH RADISHES AND FETA CHEESE

Pea Salad with Radishes and Feta Cheese image

Provided by Molly Stevens

Categories Cheese Dairy Herb Vegetable Side Vegetarian Feta Pea Radish Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)
*Available at natural foods stores and Asian markets.

Steps:

Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

Tips:

Choose fresh, crisp vegetables: The quality of your vegetables will greatly impact the taste of your salad. Look for brightly colored, firm radishes and peas. Avoid any vegetables that are wilted or bruised.
Slice your radishes and peas thinly: This will help them to absorb the dressing more easily and make them easier to eat.
Make the dressing ahead of time: This will allow the flavors to meld and develop. You can make the dressing up to 2 days in advance and store it in the refrigerator.
Toss the salad just before serving: This will prevent the vegetables from becoming soggy.
Serve the salad immediately: Spring pea and radish salad is best enjoyed fresh.

Conclusion:

Spring pea and radish salad is a refreshing, healthy, and delicious salad that is perfect for a light lunch or dinner. It is also a great way to enjoy the fresh flavors of spring. With its vibrant colors and crisp textures, this salad is sure to please everyone at your table.