Snap Pea and Radish with Tarragon Lemon Dressing

This dish screams spring!

Give it a whirl as a side or a larger portion with some protien on the side for a great lunch.

Snap Pea and Radish Salad with Tarragon Lemon Dressing

For the Salad

• 2 cups snap peas, trimmed and chopped

• 1 cup thinly sliced radishes

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh tarragon

• 1/4 cup sliced almonds, toasted

• 1/4 cup crumbled feta cheese (optional)

For the Lemon Tarragon Dressing

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 tbsp chopped fresh tarragon

• 1 tsp honey or maple syrup

• 1 clove garlic, minced

• 1/2 tsp Dijon mustard

• Salt and pepper to taste

Instructions

1. Bring a small pot of water to a boil, add chopped snap peas and blanch for 30-45 seconds, drain and transfer to an ice bath.

2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, tarragon, honey, garlic, Dijon mustard, salt, and pepper.

3. In a large bowl, combine the snap peas, radishes, parsley, and tarragon, drizzle with dressing and toss to coat.

4. Sprinkle with toasted almonds and crumbled feta if using, serve immediately or let sit for 10 minutes to meld flavors.