Full of bright spring color and flavor, this fresh-tasting salad makes a beautiful addition to your family dinner table. Light-tasting and quick to prepare, this recipe just looks like a celebration of spring. One of the first vegetables ready for harvest each spring, snap peas offer vitamins C and A for an immune system boost, and vitamin K, which helps your body use calcium, strengthening your bones and also helping your blood clot more effectively. They also provide fiber and prebiotics, which help feed the good bacteria in your microbiome, strengthening your whole digestive and immune systems. Radishes help keep your blood pressure healthy with their naturally occurring nitrates and are packed with antioxidants and high water content.

Serves 4 as a side

Total Time: 20 minutes


  • 2 cups snap peas, any thick stems discarded 
  • 4-6 radishes, depending on size (if large, cut into ½ or ¼ prior to roasting), ideally with stems and smaller leaves still attached
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon zest, divided
  • Flaky sea salt, black pepper and fresh mint leaves, to serve 


  1. Preheat your oven to 400 degrees. On a baking sheet, toss the snap peas and radishes with the olive oil, half the lemon zest and a pinch of salt and pepper.
  2. Roast for 8-10 minutes, until just crisp-tender. 
  3. Arrange on a platter, top with the remaining lemon zest and season to taste with salt and pepper, if needed. Enjoy warm or at room temperature. 

Note: Any leftovers keep well for 1-2 days and can be enjoyed cold or at room temperature. 


About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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