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. Source: EatingWell Magazine, May/June 2016

Seamus Mullen


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; 8.9 g total fat; 2.9 g saturated fat; 7 mg cholesterol; 316 mg sodium. 294 mg potassium; 8.9 g carbohydrates; 3.3 g fiber; 4 g sugar; 5.6 g protein; 1321 IU vitamin a iu; 63 mg vitamin c; 55 mcg folate; 77 mg calcium; 3 mg iron; 31 mg magnesium;

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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