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Crunchy and sweet snap peas meet peppery radishes and tangy, salty feta. Mmm. This Snap Pea & Radish Spring Salad is a great way to let fresh snap peas shine.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 20 minutes
Serves: 4


  • 1/2 lb. snap peas, cut on the diagonal
  • 1 cup chopped cucumber
  • 1/4 cup sliced radishes
  • 1/4 cup crumbled feta
  • 1 Tbs. extra-virgin olive oil
  • 1 tsp. sherry vinegar or red wine vinegar
  • a pinch of flaky sea salt
  • freshly cracked black pepper, to taste
  • a few fresh dill and/or mint leaves


  1. In a medium bowl, toss together the snap peas, cucumber, radishes, and feta.
  2. Drizzle with the oil and vinegar.
  3. Season lightly with the salt and black pepper.
  4. Top with the herbs.

Nutrition Information

Per serving (3/4 cup):

  • Calories: 80
  • Total fat: 6 g
  • Sat fat: 2 g
  • Carbs: 6 g
  • Fiber: 2 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 3 g
  • Sodium: 150 mg

Photo: Kate Sherwood/CSPI.