Radish and Spring Pea Salad

This bright spring pea salad pops with flavor, and is slyly packed with superb nutrition. Thinly sliced radish in salad of arugula provides a spicy base. I chose to incorporate an “ancient” grain called Farro, which has a velvety texture and a satisfying chew,  which along with the peas round out a complete protein profile.

(Remember the more variety of plant foods that you eat, the more varied will be your gut microbiota, which is a very good thing!)

Types of Peas

There are 3 basic types of peas: English peas, Snow peas, and Sugar snap peas.

They go by different names, so don’t be confused, but the main difference is the pea pods.

Snow peas, or Chinese peas, have thin flat pods and Sugar snap peas have a thick succulent pod. Both of these types are eaten pod and all, though sugar snaps are generally served raw and snow peas generally served cooked.

English peas, sometimes called Spring peas or Shell peas, have inedible pods and are removed from their pod to be eaten in their familiar individual round form, either fresh or cooked.

The Spring peas I used came frozen, so I blanched them for one minute in boiling water before plunging them into an ice bath, making them taste fresh and crisp.

If you are using fresh peas, you just need to give them a light rinse.

Can you make this salad ahead of time?

If you’d like to make radish and spring pea salad the day before, keep the sliced radishes in water so they stay crisp, and incorporate with the dressing just before serving.

If you are prepping a jar salad, put the dressing at the bottom along with several grinds of pepper, then layer the radish and peas, then grains, and finally the greens on top.

Bringing it all together

The spiciness of the radish and arugula balances the nutty flavor of the farro with the pop of sweetness from the peas, and the whole thing is finished with a bright homemade salad dressing using fresh lemon juice and mint, finished with a few grinds of black pepper.

I hope this gives you some inspiration about how to get more peas in your menu, or a new flavor to try out!

Mealtime conversation starters

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Here is a question that may stir up some unexpected memories. Enjoy your salad and your conversation as you walk down memory lane.

What is the most important lesson you learned from your father?

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Spicy spring salad
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5 from 5 votes

Radish and Spring Pea Salad

Ready in under 15 minutes. Enjoy a satisfying crunch & zing with this radish and pea salad, on a bed of arugula and farro.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings: 2
Calories: 308
Course: Brunch, Lunch, Salad
Cuisine: Vegan

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Ingredients

  • 1 cup English Peas fresh
  • 4 radish sliced thinly
  • 2 cup arugula
  • ½ cup farro cooked and cooled
  • fresh ground black pepper finish, to taste

dressing

  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh mint leaves finely chopped

Instructions

  • Whisk together the dressing ingredients in a serving bowl, and allow the flavors to meld while you prep the vegetables.
  • Rinse the greens and spin dry.
  • Carefully slice the radishes about 1/16" thin with a mandoline.
  • Add the arugula, peas, and farro in the bowl with dressing, and toss to coat.
  • Spread radish slices over top of salad and serve with a few grinds of black pepper, to taste.

Notes

Variations: You can use a different kind of ancient grain if you prefer, perhaps freekeh or kamut.

Hand Size Portions

Nutrition Facts
Radish and Spring Pea Salad
Amount per Serving
Calories
308
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
18
mg
1
%
Potassium
 
439
mg
13
%
Carbohydrates
 
52
g
17
%
Fiber
 
12
g
50
%
Sugar
 
5
g
6
%
Protein
 
10
g
20
%
Vitamin A
 
1148
IU
23
%
Vitamin C
 
40
mg
48
%
Calcium
 
74
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Palm: zero
Fist: 1.5
Handful: 1.5
Thumb: 1

Hand Portions

Some handy advice:  You can use your hands to practice calorie control without weighing and measuring.

Using hand position size is an alternative way to decide how much to eat visually. It gives you a way to quickly estimate what's on your plate, using protein, vegetables, carbohydrates, and fat. It's an alternative to counting macros which generally has you weighing and reading nutrition labels to count protein, carbohydrates, and fat.

To learn more, read How to Get Started with Hand Portion Sizes.

Heather Lynn Darby helps office and tech professionals disrupt the cycle of chronic stress that undermines their health, and to recover from the negative effects of sitting at a computer all day. Find other articles written by Heather on her coach profile.

If you are largely sedentary at work and rely on your intellectual acumen for success, her take on body-mind interventions will help you find a balance between being "in the zone" and getting the amount of movement that will optimize your mental productivity and prevent health problems.

  • We got watermelon radishes from the produce box this week and they make this salad even more beautiful!

  • xlnt says:

    This was really easy to make! I never knew that radishes were so approachable when sliced thin like this. I’ll definitely be putting this into my salad rotation!