Snap Pea Salad with Radish + Fresh Mint

Yield: 4

Author: Andrea Livingston

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Snap Pea Salad with Radish + Fresh Mint

Prep time: 20 MinTotal time: 20 Min

Snap peas are a sweet, crunchy and delicious addition to any salad. They are part of the legume family and have and edible pod which best eaten raw or slightly cooked. Not only are snap peas a great source of vitamins C and K, they also have a low glycemic index, and each cup of sliced snap peas provides 2 milligrams of iron and 2 grams of protein! Snap peas contain both soluble and insoluble fiber, which promotes regularity by adding bulk to the stool and moving food through the digestive tract. Try this salad with extra snap peas, more mint or any added vegetables you might like. Store any leftover dressing in the refrigerator for up to one week.

Ingredients

• 2 cups thinly sliced snap peas
• 1 cup shredded red cabbage, green cabbage, or carrots or a combination of all
• 1 cup of matchstick cut radishes
• 2-3 cups chopped salad mix or lettuce of choice
• 10 fresh mint leaves sliced thin
• ¼ cup cup olive oil plus two tablespoons
• ¼ cup apple cider vinegar (or lemon juice)
• 1 tablespoon lemon juice
• 2 cloves garlic ,minced
• 1-2 tablespoons honey
• 1 teaspoon sea salt

Instructions

1. Add sliced snap peas, shredded cabbage/carrots, radishes, lettuce and sliced mint to a medium-sized bowl and toss well to combine.
2. Whisk together oil, vinegar, lemon, garlic, honey, and salt.
3. Pour desired amount of dressing over salad and toss well.
4. Garnish with extra mint if desired.