Posted by Lisa
Pea and Radish Salad
When I first saw this recipe, I didn’t really appeal to me, but when I got a nice bunch of French breakfast radishes at the market and I wanted to do something different with them, I decided to try it. I started out with this recipe, by Cathy at Wives with Knives and altered it for what I had on hand. I wish I had fresh peas on hand because that would have made it spectacular, but even with using frozen peas, it was a cool and tasty salad. The mint really tastes fantastic with the sweetness of the peas and the little bite of the radishes.
One note, I always make my own mayonnaise with with a combination of coconut oil and olive oil, so if you use a store bought mayonnaise or even a homemade mayonnaise without coconut oil, yours will likely have a creamier texture than mine. The coconut oil in the mayonnaise sets up a little more firmly when it’s cold. Though it’s not as beautiful as a creamier mayonnaise, the flavor was still excellent.
Pea and Radish Salad
- 3 cups frozen peas, thawed (If you have fresh peas, blanch them and use them, the flavor will be even better than frozen peas, of course!)
- 1 bunch of radishes, thinly sliced
- 1/2 small spring onion, finely chopped
- 1 – 2 teaspoons freshly chopped mint leaves
- 1 – 2 teaspoons freshly chopped chives
- 1 teaspoon maple syrup
- 1 tablespoon fresh lemon juice
- 1/4 - 1/3 cup mayonnaise
- sea salt and freshly ground pepper, to taste
Place all ingredients in a bowl and mix gently to combine. Taste and adjust salt and pepper to your preference.
