Three Pea Salad

Vibrant and delicious, this Three Pea Salad is as beautiful to look at as it is to eat.


Three Pea Salad


  • 1 tablespoon lemon vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper, freshly ground
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh mint, chopped


  • 2 cups snow peas (125 grams), julienned & cut on a bias
  • 2 cups snap peas (198 grams), julienned & cut on a bias
  • ½ cup (71 grams) carrot, julienned, we use a purple variety for color
  • 3 to 4 radishes, julienned*
  • ¼ head iceberg lettuce (133 grams), sliced into thin ribbons
  • ¾ cup pea shoots
  • 1½ teaspoons fresh mint, cut in chiffonade


  1. To make the dressing, whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly to emulsify. Add the mint.
  2. Combine the snow peas, snap peas, carrot, and radishes in a large bowl. Add the dressing and toss to combine.
  3. Before serving, add the lettuce, pea shoots, and mint and toss well.

Kitchen Tips

*When slicing radishes in advance, be sure to store submerged in ice water to maintain their crisp texture and vibrant color.

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