Sugar Snap Pea Salad with Radishes, Mint and Ricotta Salata

DETAILS:

  • 20 minutes prep-time
  • Makes 4 servings

DIETS & ALLERGENS

Gluten Free, Lacto-ovo-vegetarian, Nut Free, Paleo Friendly, Pescatarian, Soy Free, Vegetarian

Ingredients

0.75 cup sliced radishes
4 oz sugar snap peas

sliced (about 1 1/4 cups)

4 oz ricotta salata

crumbled (about 1 cup). You can substitute the ricotta salata for goat cheese or feta cheese.

0.50 bunch fresh mint leaves

torn (about 1/3 cup)

1 large garlic clove

minced

1 pinch kosher salt

more to taste

1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1 pinch freshly ground black pepper

to taste

1 scoop beeya seed cycling blend

(optional)

Instructions

STEP

1

In a large bowl, toss together the radishes, peas, ricotta and mint.

STEP

2

Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.

STEP

3

Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

STEP

4

Sprinkle Beeya seed cycling blend on top (optional)

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