Sweet, crisp and snappy, this healthy pea salad recipe is all about the sugar snaps, plus a little Aleppo pepper for some heat. The creamy sheep- or goat's-milk cheese adds a touch of richness and the edible flowers give it a gorgeous pop of color. Serve this beautiful salad alongside lemon-grilled chicken or fish.

Seamus Mullen
Source: EatingWell Magazine, May/June 2016




Ingredient Checklist


Instructions Checklist
  • Cut snap peas in half lengthwise. Very thinly slice radishes into coin shapes or half-moons. Toss the peas, radishes, mint and cheese in a large bowl. Season with salt and pepper, then toss with lemon juice and oil. Serve garnished with a sprinkle of Aleppo pepper and flowers, if desired.



Named for the Syrian town, crushed dried Aleppo pepper has a moderate heat with a hint of fruity tang. Use it as you would other crushed chile peppers. Find it in specialty markets and from online spice purveyors.

Nutrition Facts

135 calories; protein 5.6g 11% DV; carbohydrates 8.9g 3% DV; exchange other carbs 0.5; dietary fiber 3.3g 13% DV; sugars 4.4g; fat 8.9g 14% DV; saturated fat 2.9g 15% DV; cholesterol 6.5mg 2% DV; vitamin a iu 1320.5IU 26% DV; vitamin c 62.5mg 104% DV; folate 54.5mcg 14% DV; calcium 77.4mg 8% DV; iron 2.8mg 16% DV; magnesium 30.9mg 11% DV; potassium 294mg 8% DV; sodium 316.2mg 13% DV; thiamin 0.2mg 16% DV.

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Rating: 5 stars
It is hard to believe that so few ingredients can make such a fantastic salad! Made exactly as written (minus the flowers); don't leave out the mint! It makes this salad perfect! I served it with Lemon and Dill Chicken from this site and whole wheat orzo. Read More