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Sugar Snap Pea Salad with Cucumber & Radish

Prep Time
Total Time

8 servings, about 1 cup each

Make our Sugar Snap Pea Salad with Cucumber & Radish for your family tonight. Our Sugar Snap Pea Salad with Cucumber & Radish is a versatile and tasty side.

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What You Need

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Make It

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  • Mix mayo, milk, tarragon, vinegar and lemon zest until blended. Refrigerate until ready to serve.
  • Stack ham; cut into thin strips. Cook in small skillet on medium heat 4 to 5 min. or until crisp, stirring occasionally. Remove ham from skillet; set aside.
  • Arrange cucumbers around edge of serving platter. Fill center of platter with peas and radishes; top with eggs and ham. Drizzle with dressing.

Special Equipment Needed

How to Blanch the Sugar Snap Peas

To blanch the peas, add them to a large pan of boiling water. Cook, uncovered, 30 sec. to 1 min. or until peas are bright green in color. Drain peas, then immediately plunge them into bowl of ice water to stop the cooking process. When peas are completely cooled, drain them, then pat them dry.


Substitute 2 large regular radishes for the watermelon radish.


Substitute basil or chives for the tarragon.


  • 8 servings, about 1 cup each

Healthy Living

Nutrition Bonus

This vibrantly colored vegetable salad is the perfect recipe to serve on a hot summer night - or any other night. As a bonus, the crunchy snap peas are high in vitamin A.

Nutritional Information

Serving Size 8 servings, about 1 cup each
Calories 130
Total fat 7g
Saturated fat 1g
Cholesterol 80mg
Sodium 190mg
Carbohydrate 9g
Dietary fiber 2g
Sugars 4g
Protein 6g
% Daily Value
Vitamin A 35 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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