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Crunchy Cucumber, Radish & Snap Pea Chopped Salad

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This Crunchy Cucumber, Radish & Snap Pea Chopped Salad is a fresh and colorful side dish packed with crisp vegetables, bright herbs, creamy feta cheese, and a zesty lemon dressing. Perfect for warm-weather meals, quick lunches, or healthy dinners, this salad is light, refreshing, and full of crunch.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 1 small shallot, minced
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 medium English cucumber, chopped
  • 1 package (8 ounces) sugar snap peas, sliced
  • 6 medium radishes, chopped
  • 1/2 cup crumbled feta cheese

Instructions

  1. In a large mixing bowl, combine the minced shallot, lemon zest, lemon juice, salt, and black pepper. Let the mixture sit for 10 minutes.
  2. Whisk in the chopped mint, olive oil, Dijon mustard, and honey until smooth and combined.
  3. Add the chopped cucumber, sliced sugar snap peas, and chopped radishes to the bowl.
  4. Sprinkle the crumbled feta cheese over the vegetables.
  5. Toss everything gently until evenly coated with the dressing.
  6. Serve immediately for maximum crunch, or chill for 10 to 15 minutes before serving.

Notes

  • Goat cheese can replace feta cheese for a creamier texture.
  • Add avocado for extra richness and healthy fats.
  • Chickpeas or white beans make the salad more filling.
  • Fresh dill, parsley, or basil can be used instead of mint.
  • Toasted sunflower seeds or almonds add extra crunch.
  • Store leftovers refrigerated for up to 2 days.
  • For best texture, keep the dressing separate until serving.
  • To make the salad vegan, omit feta and replace honey with maple syrup.

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