Spring Salad with Herbs, Radishes and Peas

May 20, 2022

Patty James

Mint and peas are perfect together and the peppery nasturtiums add another depth of flavor. Perfect for spring.

Mealtime: Lunch, dinner
Cuisine type: Mediterranean, Italian
Active preparation time: 15 minutes
Number of servings: 4
Dish type: Salad
Level: Easy



  • 1 cup mixed edible flowers, like nasturtium, marigolds, borage
  • 4 cups mixed herb leaves like any mint, lemon balm, chervil, parsley, tarragon, garlic chives, bronze fennel or fennel tops, basil
  • 1 teaspoon lemon juice
  • 2 tablespoons plus 2 teaspoons high-quality extra virgin olive oil
  • 1 cup cooked, chilled peas
  • 1 cup of sliced radishes
  • sea salt, to taste




Step 1:

Place herbs, radishes and peas in a mixing bowl. Drizzle over the juice and oil and season with sea salt and toss lightly.


Step 2:

Place into 4 bowls and top with flowers.


Spring Salad with Herbs, Radishes and Peas


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