Pea and Radish Salad

Print Friendly and PDF

Pea and Radish Salad



Yield:  6 servings (easily doubled)

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes plus 2 hours to cool in refrigerator

 *For gluten free and dairy free, be sure to check all packages.



Ingredients for the Dressing:

2 Tbsp Extra Virgin Olive Oil

½ tsp maple syrup

1 tsp apple cider vinegar

1 tsp dijon mustard

1 tsp horseradish mustard

¼ tsp each, sea salt and pepper

1 TBSP each, snipped chives and fresh dill 

Ingredients for the Salad:

4 Hard Boiled Eggs, peeled and diced

2 cups green peas (fresh or frozen)

½ cup radishes, thinly sliced

1 small cucumber, seeded and diced

Broccoli sprouts, fresh dill, or microgreens for garnish

Instructions for making the dressing:

  1. Whisk all ingredients until combined. 

  2. Set aside while you prepare the salad. The dressing can be made in advance and chilled in the refrigerator until ready to serve.

Instructions for making the salad:

  1. Bring a small sauce pot of water to a boil. Blanch the peas for two minutes, then drain the water and chill the peas in the refrigerator until ready to assemble the salad. 

  2. In a mixing bowl, add the radish, chopped eggs, cucumber, and peas once they have cooled down. 

  3. Pour the dressing over the salad and stir until combined. Chill in the refrigerator for 2 hours before serving. This salad can be stored in the refrigerator for up to 3 days. 

Notes:

You can use 1-½ tsp Dijon mustard and a ½ tsp horseradish if you cannot find horseradish mustard. 

Bon Appetit!