One of the best things about spring is all of the fresh green produce that is in season, specifically peas! Shelling peas, sugar snap peas, snow peas, the list goes on… And we definitely don’t discriminate. They’re all so flavorful this time of year and also a great plant-based source of fiber and protein. In this warm spring salad recipe, the star of the show is sugar snap peas. Instead of keeping them raw, we gently steamed these peas to make for a warm salad. If you prefer raw, cold, and more crunchy snap peas then you can skip the steaming. 

As you know, we love to add an herbal and medicinal touch to most of our recipes, and in this salad mint is the key herb. Not only does mint elevate the flavor of this salad, but it adds a medicinal component. Mint is a great herb for digestive support. Those strong volatile oils in mint help to stimulate digestion while also gently soothing GI discomfort like cramping or bloating. In Chinese Medicine, mint is also known to move stagnant energy in the liver which is key in the spring. 

How to prep this salad:

Warm Snap Pea Spring Salad

15 min
5 min
20 min


  • 1.5 cups sliced radish
  • 1 lb sugar snap peas
  • 2 oz parmesan
  • 1/2 bunch mint leaves (torn)
  • 1 clove garlic (minced)
  • juice of 1 lemon
  • 3 tbs extra virgin olive oil
  • 1 tsp balsamin vinegar
  • pinch of salt
  • black pepper to taste


  1. Toss the radishes, peas, and mint
  2. Make a paste of the garlic with a knife or mortar and pestle
  3. Place the paste in a small bowl and add lemon juice, balsamic, and olive oil
  4. Stir continuously and add pepper to taste
  5. Pour the dressing over the salad and add more salt or pepper as needed

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