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Spring Salad with Peas and Radishes

Spring Salad with Peas and Radishes

Spring is finally here! This salad, made with fresh peas, sliced radishes, and a lemon vinaigrette is the perfect way to celebrate the end of winter.

Spring Salad with Peas and Radishes

Spring Salad with Peas and Radishes

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By: Team Beachbody
Posted in: Salads, Sides, Vegetarian
4 servings
Prep Time
15 min.
Cook Time
2 min.


  • Hot water
  • ¼ cup fresh lemon juice
  • 1 tbsp. extra-virgin olive oil
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • 2 cups fresh shelled peas
  • 1 head Bibb lettuce (or arugula), washed, patted dry, leaves torn
  • ¼ cup coarsely chopped fresh mint
  • 1 cup thinly sliced radishes
  • 2 tbsp. shaved pecorino Romano cheese (optional)


Here are your instructions:

  1. Bring water to a boil in medium saucepan.

  2. Combine lemon juice, oil, salt, and pepper in a small bowl; whisk to blend. Set aside.

  3. Add peas to water; cook for 1 to 2 minutes. Drain.

  4. Plunge peas into ice water for about 10 minutes, or until peas are cold; drain again. Set aside.

  5. Combine lettuce and mint in a large serving bowl; mix well.

  6. Top with peas, radishes, and cheese. Drizzle with dressing; toss gently to blend.

  7. Divide evenly between four serving plates.

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Tags: salad

Spring Salad with Peas and Radishes Nutritional Data

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