Cumin-scented snap pea and radish salad

SmartPoints® value per serving
Total Time
6 min
6 min
0 min
This salad takes advantage of one of summer’s sweetest greens — sugar snap peas. Crisp sugar snaps and crunchy, peppery radishes pair perfectly with creamy mild goat cheese in this ideal warm-weather supper starter. If your radishes come with fresh-looking green tops, coarsely chop a handful and add to the salad. It’s so versatile it makes a wonderful accompaniment to almost any kind of entrée but it’s especially tasty partnered with grilled chicken, fish, pork, or even lean lamb chops. For planned leftovers, double the recipe. This dish will hold-up well in the refrigerator for a few days—just keep the salad and cheese separate until you’re ready to serve.


Uncooked sugar snap peas

1 pound(s)

Fresh radish(es)

4 medium, trimmed and quartered

Rice vinegar

1 Tbsp

Olive oil

2 tsp

Ground cumin

½ tsp

Table salt

¼ tsp

Soft-type goat cheese

2 oz, crumbled


  1. Combine the snap peas and radishes in a large bowl.
  2. To make the dressing, whisk together the vinegar, oil, cumin, and salt in a small bowl. Drizzle the dressing over the vegetables and toss to coat evenly. Divide the salad evenly among 4 bowls or plates and sprinkle with the goat cheese. Yields 1 cup per serving.