Radish Salad with Watermelon, Sugar Snap Peas and Fresh Herb Dressing

  • Preparation 30 MIN
    Cooking 1 MIN
  • Servings 4


Fresh Herb Dressing



Fresh Herb Dressing

  1. On a work surface, finely chop ½ cup (15 g) of the herbs. Place in a bowl. Add the oil, vinegar and honey. Season with salt and pepper. Mix well and set aside.


  1. Plunge the radish and onion slices in a bowl of ice water. Let soak for 10 minutes or until the vegetables are very crisp. Drain and pat dry with a clean dishcloth. Place in a large bowl. Set aside.
  2. In a pot of salted boiling water, cook the sugar snap peas for 1 minute. Drain and plunge into the bowl of ice water, adding more ice cubes as needed. Drain and pat dry with a clean dishcloth. On a work surface, pull the snap peas apart lengthwise. Place in the bowl with the radishes and onions.
  3. Add the watermelon radish and dressing to the bowl of vegetables. Season with salt and pepper. Mix well. Serve the salad on plates. Garnish with the remaining herbs and the microgreens, if desired.


The pearl onions can be replaced with 1 small red onion or a shallot.

To help you with this recipe

Multifonctional Mandolin

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

39.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.