Lágrimas Salad with Snap Peas, Radishes and Mint
This simple spring salad lets sugar snap peas, radishes, and mint do most of the work. A light rice vinegar vinaigrette and soft goat cheese keep it fresh, crisp, and balanced.
Ingredients
For the Vinaigrette
- 2 tablespoons rice vinegar
- 4 tablespoons olive oil
- 1 teaspoon sugar, plus more to tasteq
- 1 pinch salt
For the Salad
- 1 pound sugar snap peas, sliced thinly on the bias, tips discarded
- 2 bunches radishes, thinly sliced
- 1 bunch mint, leaves picked
- ⅓ cup soft goat cheese, crumbled
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together the rice vinegar, olive oil, sugar and salt until lightly emulsified.
- After slicing radishes, keep the radishes in cold water in the refrigerator until ready to use.
- Stack the mint leaves, roll into a tight cylinder, and thinly slice crosswise to create a chiffonade.
- In a large bowl, combine snap peas with the vinaigrette and toss. Add radishes and mint; toss lightly. Adjust seasoning with salt and pepper.
- Sprinkle goat cheese over the salad.
- For best texture, serve immediately. Refrigerate leftovers up to 1 day.
Nutrition
Calories: 231kcal | Carbohydrates: 11g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 94mg | Potassium: 296mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1472IU | Vitamin C: 72mg | Calcium: 85mg | Iron: 3mg