Pea Salad With Radishes

Prep Time
Cook Time
Ready In

"Recipe source: Bon Appetit (April 2007)"

Original recipe yields 5 servings


  • Serving Size: 1 (266.6 g)
  • Calories 327.6
  • Total Fat - 22.2 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 15.8 mg
  • Sodium - 226.5 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 5.7 g
  • Sugars - 3.4 g
  • Protein - 16.2 g
  • Calcium - 457.5 mg
  • Iron - 4.3 mg
  • Vitamin C - 47.9 mg
  • Thiamin - 0.3 mg

Step 1

In a skillet over medium heat add the cumin seeds and toast them until aromatic - only a minute or two. Let cool and then grind in a spice mill.

Step 2

In a small bowl or cup whisk together the lime juice, honey and cumin and then gradually whisk in the oil. Stir in dill and then season with salt and pepper. (***can be made one day ahead; covered and refrigerated; returning to room temp before using)

Step 3

In a pot of boiling salted water cook the peas until almost tender (5 minutes if using fresh peas or about 2 minutes for frozen); drain; rinse under cold water; drain again.

Step 4

Transfer peas to a large salad bowl and add the radishes and the feta and the dressing and toss. Season with salt and pepper and the sprouts if using.

Tips & Variations

No special items needed.



Delicious and refreshing on a hot summer night. I did chill the peas and dressing before mixing. Will be adding some fresh mint next time as we love the pairing of peas and mint. Definitely a make again salad. Thank you for sharing Ellie! Made for Billboard Recipe Tag.

review by:
(2 Jul 2019)