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Spring Radish and Snap Pea Salad

Spring Radish and Snap Pea Salad

A refreshing and simple salad that uses delicious seasonal vegetables. Lightly sautéing the radishes in ghee softens their peppery bite. 


Spring Radish and Snap Pea Salad


Serves 1

Prep Time: 10 minutes
Cooking Time: 5 minutes


  • ¼ cup plain coconut yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh mint, minced
  • 1 tablespoon Lee’s Ghee (Plain Jane or Brown Butter)
  • 1 tablespoon sliced spring garlic
  • 1 cup radishes, halved
  • ½ cup snap peas, sliced
  • Salt and pepper, to taste


  1. In a small bowl, mix together the coconut yogurt, lemon juice and mint. Season with salt and pepper. Set aside.
  2. In a small pan over medium-low heat, melt the ghee. Add the spring garlic and sauté for 1 minute until fragrant and soft. Increase the heat to medium and add the radishes. Sauté for 5 minutes until slightly tender. Season with salt and pepper.
  3. To serve, put a large dollop of the coconut dressing on the bottom of a serving plate. Add the snap peas and sautéed radishes. Drizzle with any leftover ghee from the pan and enjoy!

| by Jessica Tilley