Late Spring Pea & Radish Salad

This is the perfect example of using what you’ve got on hand. This dish came together in a snap thanks to frozen peas leftover from making pea soup, a handful of radishes from this salad and a random assortment of herbs. Warm-weather cooking is all about improvisation – no need to turn on the oven!

Easy pea-sy!

Late Spring Pea & Radish Salad

Yield: 4 servings


  • 2 cups peas, fresh or frozen (defrosted)
  • 4 medium red radishes, thinly sliced
  • 1/4 cup feta cheese
  • 1/2 cup assorted herbs, chopped – I used a combination of dill and parsley
  • 1 lemon, juiced
  • 2-3 scant tablespoons extra-virgin olive oil
  • Kosher salt and black pepper, to taste


Combine peas, herbs, radish and feta. Add lemon juice, olive oil, salt and pepper. Toss to combine. Chill before serving.


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