Sugar Snap Peas + Radishes and Mint

A crisp, cooling salad that’s bright with lemon, fresh with mint, and made for spring (or winter, if you need a reminder).

Ingredients

• 2 to 2½ cups sugar snap peas, sliced thin on a diagonal

• 1 bunch radishes, sliced very thin (preferably on a mandolin)

• 1 handful mint (about ⅓ cup), gently torn or cut

• 1 tablespoon lemon juice

• 1 tablespoon champagne vinegar

• 1 tablespoon olive oil

• Salt and pepper to taste

Instructions

1. Prepare the Vegetables
   In a mixing bowl, combine the sliced sugar snap peas, radishes, and mint.

2. Make the Dressing
   In a small bowl, whisk together the lemon juice, champagne vinegar, olive oil, salt, and pepper.

3. Toss and Serve
   Pour the dressing over the salad, toss gently, and serve immediately.