This pea and radish salad redefines spring garden freshness

Every spring, I look forward to meals that reflect the season’s fresh, vibrant spirit. This pea and radish salad perfectly captures that crisp, garden-fresh flavour. It’s simple, quick to prepare, and always leaves me feeling refreshed and satisfied.

Ingredients

⏱️

Prep20 min

🍳

Cook5 min

⚡

Total25 min

🔥

Calories180 kcal

👥

Servings4 people

Ingredients

−4+

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fresh garden peas, shelled200 g

🥬

radishes, thinly sliced100 g

small red onion, finely sliced1

🥬

A handful of fresh mint leaves, roughly chopped

extra virgin olive oil2 tbsp

lemon juice, freshly squeezed1 tbsp

Salt and freshly ground black pepper, to taste

crumbled feta cheese (optional)50 g

🥬

A handful of toasted pine nuts (optional)

Preparation

1. Start by bringing a saucepan of salted water to a boil. Add the peas and cook them for 2-3 minutes until they’re tender but still bright green. Then drain and immediately transfer them to a bowl of iced water to stop the cooking and preserve their vibrant colour.
2. Once cooled, drain the peas again and set them aside. In a large bowl, combine the sliced radishes, red onion, and chopped mint.
3. Add the cooled peas to the bowl. Drizzle the olive oil and lemon juice over the vegetables, then season with salt and pepper.
4. Gently toss everything together, making sure the dressing evenly coats the salad.
5. If you like, sprinkle crumbled feta and toasted pine nuts on top just before serving for extra texture and flavour.

My tips

For the best flavour, buy peas still in their pods from a local market or garden and shell them yourself. The freshness really makes a difference. When slicing radishes, a mandoline works well to create uniform, thin pieces that add a nice crunch without overwhelming the salad. Serve the salad chilled or at room temperature to bring out the brightness of the ingredients.

Variations

If you want something a bit more substantial, try adding cooked new potatoes or some flaked smoked salmon. You can also swap the mint for basil or tarragon to give the salad a different herbal twist. For a creamier dressing, mix a spoonful of natural yoghurt into the lemon juice and olive oil before tossing the salad.

Helen Ferrers

Helen is a dedicated sport enthusiast who lives for the thrill of every game and workout. Through her blog, she shares practical tips, inspiring stories, and fresh ideas to help you push your limits and enjoy an active lifestyle every day. Join her journey to make fitness fun, accessible, and rewarding.