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