Sugar Snap Pea Salad, Radish, Sunflower Seeds, Parmesan Vinaigrette
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    • 2 cups sugar snap peas, julienne
    • 3 French breakfast radishes, shaved thin in circles
    • ¼ cup toasted sunflower seeds
    • ¼ cup Greek yogurt
    • 1 tablespoon red wine vinegar
    • 1 teaspoon Dijon mustard
    • 2 cups grated parmesan
    • Olive oil


Add the mustard, red wine vinegar, and Greek yogurt in the blender. Blend until smooth, drizzle the olive oil until it is thick, add a little water and the parmesan cheese. Blend again until smooth, and season with salt and pepper. 

Mix the peas, radish and seeds together, tossing in the vinaigrette.