Watermelon Radish Salad with Sugar Snap Peas, Orange & Feta

5 from 1 vote

Bright and crunchy watermelon radish salad with orange, snap peas, walnuts, and feta. A fresh, simple dish with a light white balsamic dressing.

Prep Time15

Cook Time5

Total Time20

Course: Salad, Side Dish

Cuisine: American

Diet: Diabetic, Vegetarian

Keyword: easy, under 30 minutes

Servings:

Calories: 185kcal

Author: Veronique Eichler

In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring occasionally, until they are golden brown and fragrant. Let them cool before adding to the salad.
Use a sharp knife or mandoline to slice the watermelon radishes into very thin rounds. Peeling is optional, but if using a mandoline, removing the skin can make slicing easier.
Trim the sugar snap peas and slice them in half lengthwise.
Peel and cut the orange in sections.
Arrange the radishes, snap peas, and orange slices on a serving platter.
Scatter the toasted walnuts and crumbled feta over the top.
Drizzle the olive oil and white balsamic vinegar over the salad. Sprinkle with fleur de sel and freshly ground black pepper to taste.
Serve immediately. This salad is best enjoyed fresh, when the flavors are at their peak and the textures are at their crispest.

This recipe serves 4 as a side or appetizer, or 2 as a main if you add a grain or some protein. Nutrition data is for a quarter of the recipe (4 servings).
Peeling the watermelon radish is optional; it softens the flavor and makes slicing easier, especially when using a mandoline. The skin is completely edible, however, and adds extra color and nutrients.
If you don’t have fleur de sel, substitute with Maldon salt or another high-quality flaky sea salt.
For best texture, store leftovers in an airtight container in the refrigerator for up to one day. Keep the dressing separate and add it just before serving.