This recipe is borrowed from our friends Matt and Alexa. We went over to their place for dinner on Friday and loved this salad. Lucky for us, they are generous with the recipes and also belong to the same CSA so we already had the ingredients in our fridge. We liked it so much, we had it for lunch the next day.
Spring Salad with Snap Peas, Radishes and Mint
1 basket of snap peas, or about two handfuls, sliced
1 bunch radishes, sliced
1 T mint, sliced thinly
1/4 cup almonds, quickly browned in a saute pan and chopped
For the dressing
1 T lemon juice
2 T olive oil
salt and pepper
Slice the veggies and combine in a bowl. Roast the almonds in a dry saute pan over low heat until browned, 5 – 10 minutes. Slice the almonds and toss with the salad. Dress lightly with the lemon and olive oil. Sprinkle with salt and pepper.
All of these ingredients marry so well. Jordan and I may not have paired them (the credit all goes to Matt and Alexa on this one), but we sure will make it again if we get another week of snap peas – a short season on those little guys! The salad is perfect and so spring. I loved it (like almost anything spring-y right now)!
-Emily