spring radish & pea sprout salad

May 30, 2011

Salads like this one scream “Spring in Minneapolis!” to me. Loudly, like that, with italics.

Minneapolis in the Springtime can be sassy. Tornadoes? We get them. Pouring rain? Yeah, hi. Amazing bright, sunny mornings full of hope? Those too. It keeps things interesting and when those bright mornings happen you do something.

You wake up, after ten glorious hours of sleep to the sound of Dan making coffee.

You declare that you’d like to make the most of this sunshine while it’s here and go for a walk.

Dan suggests walking down to the Farmers’ Market. You nod happily and put on your comfy, bit-too-big yoga pants. You pull your unwashed hair back, put on some sunglasses, and grab that coffee mug. Let’s do it.

Walking to the river and the market you talk about life and big picture things. Your husband indulges you because he knows you love talking about this stuff (where will we be…? what will we be doing…? what will happen to…?)

The market is full of all those things that scream “Spring in Minneapolis!” and you can’t help but grab a couple.

You don’t linger too long. Instead you head home with your radishes and pea sprouts and you make this salad for lunch.

This is Spring in Minneapolis.

This salad is fresh and full of maximum Spring flavour. The dressing is light and zingy, with just the right amount of punch from the lemon and red wine vinegar. You don’t want to go too heavy on the oil.

The salad itself is a work of flavour-pairing magic. Pea sprouts taste sweet and just like peas – not bitter at all, as we expected – they pair perfectly with crunchy, slightly spicy radishes and fresh cucumber. The tangy feta brings it all together with a little creaminess and saltiness. Eat it with a large hunk of fresh bread and butter for lunch or alongside a juicy, just-grilled steak.

Spring Radish and Pea Sprout Salad

Ingredients (serves 2)

For the salad

  • 2 cups pea sprouts
  • 1/2 bunch (or about 5) radishes, thinly sliced
  • 1/4 cucumber, thinly sliced
  • 1/4 cup feta cheese, diced or crumbled

For the dressing

  • 1 tbsp lemon juice
  • splash red wine vinegar
  • 1 tbsp olive oil
  • salt and black pepper


  1. In a medium bowl, toss pea sprouts, radishes, and cucumber with lemon juice, vinegar and oil. Season with salt and pepper. Sprinkle feta cheese on top and serve.
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