Snap Pea and Radish Salad

There is something whimsical about the summers of Colorado. The hot days are bearable, the sun gives a gorgeous glow to the mountainside and the nights are cool and crisp. It is a beautiful precursor to the snowy win (and maybe fall) quickly approaching. The mild summers are great for growing your own garden goodies. I am a horrible gardener, yet I have a patio full of herbs and a small garden this year! Hopefully, next year will be even better!

While the weather is still warm and luscious, we still get to enjoy fresh garden goodies and I am enjoying every moment of it. This salad has a satisfying crunch and an oily tang that is highlighted by a punch of fresh herbs. I used mint, thyme and basil, but those could easily be substituted for the herbs of your pleasure. In the recipe, I specifically list thinly slicing the herbs and veggies, but feel free to use some kind of slicing tool–I have had you many accidents with tools, so I stick with a knife.


Snap Pea and Radish Salad


  • 1 pound snap peas, ends discarded and thinly sliced
  • 1 bunch radishes, thinly sliced
  • Juice from one squeezed lemon
  • 1/2 cup olive oil
  • 1/2 cup fresh herbs, thinly sliced
  • Salt and pepper to taste


  1. Combine the cut snap peas, radish, herbs, salt and pepper
  2. In separate bowl, mix olive oil and light lemon juice
  3. When ready to serve, add oil mixture to the vegetables.
  4. This can be served at room temperature or cold.
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