Ingredients:

  • 1.5 lbs fresh shelled green peas
  • 1 cup sliced radishes
  • 1/2 cup thinly sliced green onions
  • 1/4 cup fresh mint leaves, chiffonade
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted slivered almonds

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Drop in the peas and cook for exactly 2–4 minutes until the color becomes a vibrant, bright green.
  3. Immediately drain the peas in a colander and plunge them into an ice bath.
  4. Let them chill for 2 minutes until ice-cold to the touch, then drain and pat dry.
  5. In a small bowl or jar, combine the olive oil, lemon juice, maple syrup, salt, and pepper.
  6. Whisk vigorously or shake until the mixture is smooth and emulsified.
  7. Place the chilled peas, radishes, and green onions in a large mixing bowl.
  8. Pour the dressing over the vegetables and toss gently until the peas are lightly coated and glistening.
  9. Fold in the fresh mint and parsley.
  10. Gently stir in the feta and toasted almonds just before serving.