Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp honey or maple syrup
  • 1 clove garlic, finely minced or grated
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 lb sugar snap peas, strings removed and sliced on a bias
  • 1 bunch radishes (approx. 6-8), thinly sliced
  • 2 cups baby arugula, washed and dried
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh mint leaves, torn
  • 1 tsp lemon zest

Instructions:

  1. Prepare the vegetables: Remove the tough strings from the sugar snap peas and slice them on a sharp diagonal (bias). Thinly slice the radishes into translucent rounds, ideally using a mandoline.
  2. Create the dressing: In a small mason jar, combine the extra virgin olive oil, lemon juice, honey, minced garlic, sea salt, and black pepper. Shake vigorously for 30 seconds until the mixture is fully emulsified.
  3. Assemble the salad: In a large mixing bowl, combine the sliced snap peas, radishes, and baby arugula. Pour the dressing over the vegetables and toss gently to ensure everything is evenly coated.
  4. Garnish and serve: Fold in the crumbled feta cheese and torn mint leaves. Finish with a sprinkle of fresh lemon zest before serving.