Spring Peas with Radish and Mint Recipe

If you’re craving something fresh, crisp, and bursting with springtime flavor, Spring Peas with Radish and Mint is a dish you’ll fall in love with in the very first bite. Vibrant peas are tossed with peppery radish slices and fragrant mint, all drizzled with a light, zesty dressing—perfect as a lively side or a light lunch that practically tastes like sunshine.

Ingredients You’ll Need

It’s amazing how a handful of simple, fresh ingredients can create such a show-stopping bowl of Spring Peas with Radish and Mint. Each element in this recipe adds layers of texture, color, or a pop of flavor—so it’s worth choosing the best you can find.

• Fresh or Frozen Peas: The star of the show—look for peas that are sweet and plump; frozen peas work beautifully when fresh aren’t available.
• Kosher Salt: Essential for seasoning the peas and bringing out their natural flavor.
• Olive Oil: Adds a luscious, fruity richness to tie everything together (use extra virgin if possible).
• Yellow Onion: Finely minced for a gentle savory note; just a little is enough.
• Aleppo Pepper: Provides a gentle, tangy warmth; if you can’t find it, use a pinch of mild red pepper flakes instead.
• White Wine Vinegar: Brightens the dish with the perfect amount of acidity.
• Radishes: Thinly sliced for a fresh peppery crunch and a burst of gorgeous pink color.
• Mint Leaves: Fresh mint makes the whole dish sing—don’t skip it!
• Chives: Chopped chives add a mellow, oniony lift and a pop of green.
• Feta or Shaved Parmesan: Either cheese adds creamy, salty oomph; choose your favorite for the perfect topping.

Variations

One of my favorite things about Spring Peas with Radish and Mint is how easy it is to tweak! Whether you want to make it dairy-free, spice it up, or just use what’s in your fridge, this recipe welcomes all kinds of tasty customizations.

• Dairy-Free Delight: Skip the cheese or use your favorite vegan feta to keep it plant-based without losing that creamy touch.
• Extra Zing: Add a squeeze of fresh lemon juice or a sprinkle of lemon zest before serving for even more brightness.
• Make it a Meal: Toss in cooked quinoa, farro, or pearl couscous for a satisfying, protein-packed lunch salad.
• Herb Swap: Try fresh dill or basil in place of mint for a different herbal note that’s still fresh and lively.

How to Make Spring Peas with Radish and Mint

Step 1: Boil the Peas

Bring a small pot of water to a rolling boil, stir in the Kosher salt, and add the fresh or frozen peas. Watch them carefully—they’ll take about 5 minutes, just until they’re plump, bright green, and still tender-crisp. Undercooking keeps the peas sweet and vibrant, never dull or mushy.

Step 2: Drain and Dry

Immediately shut off the heat and carefully drain the peas. Let them steam-dry for a minute in the colander—you want them a bit dry so the flavors of the dressing get absorbed instead of watered down.

Step 3: Sauté the Aromatics

In a medium skillet over medium heat, drizzle in the olive oil, add the finely minced yellow onion, and sprinkle in the Aleppo pepper. Sauté gently, stirring often, for about 5 minutes until the onions soften and their sweet aroma fills the kitchen. Stir in the white wine vinegar to deglaze the pan and lift the flavors.

Step 4: Assemble the Salad

Turn off the heat and add the thinly sliced radishes and drained peas right into the skillet, tossing everything gently so the veggies get coated with tangy, aromatic oil. Off the heat, fold in your chopped mint and chives—this keeps their flavors fresh and punchy.

Step 5: Top and Taste

Crumble feta or scatter shaved parmesan over the salad, then give it a taste. Adjust seasoning with extra salt or freshly cracked black pepper if you’d like. Serve the Spring Peas with Radish and Mint warm, at room temperature, or even chilled—whatever suits your mood!

How to Serve Spring Peas with Radish and Mint

Garnishes

For a wow-worthy finish, scatter a few extra mint leaves or chive blossoms over the Spring Peas with Radish and Mint, then finish with a drizzle of golden olive oil or a final crack of black pepper. If you want even more contrast, a few edible flowers or extra radish slices look stunning on top.

Side Dishes

This salad pairs beautifully with almost anything from the grill—lemon roasted chicken, simply seared salmon, or a platter of roasted veggies. It’s wonderful alongside fresh focaccia or crusty bread to soak up every flavorful drop, and it shines at a picnic, potluck, or on your holiday table.

Creative Ways to Present

Try spooning Spring Peas with Radish and Mint onto crostini for a festive appetizer, or serve it atop a bed of peppery arugula for an elegant composed salad. It’s also lovely in individual glass jars for picnic lunches, or styled on a large white platter for a dramatic pop of spring color.

Make Ahead and Storage

Storing Leftovers

Store any leftover Spring Peas with Radish and Mint in an airtight container in the fridge. It will keep well for up to 2 days, though you may want to give it a quick toss before serving as the herbs can soften slightly over time.

Freezing

This recipe is best enjoyed fresh, but if you have extras that must be frozen, do so before adding the cheese and delicate herbs. Thaw gently in the refrigerator, then fold in fresh mint, chives, and cheese right before serving to keep everything bright and lively.

Reheating

Spring Peas with Radish and Mint can be served cold or at room temperature, but if you prefer it warm, gently reheat in a skillet over very low heat until just heated through. Add a touch more olive oil if needed, and always sprinkle fresh mint and cheese after warming.

FAQs

Final Thoughts

There’s something irresistible about the fresh simplicity of Spring Peas with Radish and Mint—it brings out the very best of the season in every bite. If you’re looking for the perfect way to brighten up your dinner table, give this recipe a try. I can’t wait to hear how you make it your own!

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