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5 from 1 vote

Sugar Snap Peas with Radish, Mint, and Lemon

Servings: 4 -5
Author: Pamela

Ingredients

  • 1 Tablespoon unrefined cold-pressed extra-virgin olive oil
  • 1 pound sugar snap peas trimmed
  • 1 medium watermelon radish or any radish julienned
  • Sea salt and freshly ground black pepper
  • Zest of 1 lemon
  • A few chives about 5, chopped
  • 2 Tablespoons fresh mint chopped
  • Optional add-ons: feta goat cheese, edible flowers

Instructions

  • Heat a large skillet over medium-high heat. Add the oil and when warm, add the sugar snap peas and radish. Toss to coat in the oil and cook until just crisp tender, stirring often for 2-3 minutes. Season with salt and pepper.
  • Transfer sugar snap peas and radish to a serving dish. Toss with lemon zest, chives, and mint.

Notes

Subs: shallot or green onions instead of chives. Start recipe by sautéing thinly sliced shallot OR add sliced green onions with peas and radishes and sauté together.