Looking for a crisp, refreshing salad that comes together in minutes? This vegan Radish and Cucumber Salad with Pea Pesto is light, crunchy, and bursting with flavor. The vibrant pea pesto, rich with fresh herbs, provides a tasty boost of plant-based protein. Perfect for quick weekday lunches, brunches, or a healthy side, this salad is simple, satisfying, and full of color.
Ingredients (Serves 2)
- 1 cup radishes, thinly sliced
- 1 cup English cucumber, thinly sliced
- 1 cup frozen peas
- ½ cup chickpeas, drained and rinsed
- ½ cup raw almonds
- ⅓ cup fresh basil, packed
- ⅓ cup fresh mint, packed
- ¼ cup + 2 Tbsp olive oil, divided
- 2 Tbsp fresh dill, chopped
- 2 lemons, juiced and zested (divided)
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- ½ tsp agave syrup
- ¼ tsp dried thyme
- Salt and pepper, to taste
*Tip: Use fresh peas if available and skip blanching in step 1.
Directions
Prepare the Peas
Bring a small pot of water to a boil. Add frozen peas and cook for 2 minutes until just heated through. Drain and rinse under cold water to cool. Set aside.
Make the Pea Pesto
In a blender or food processor, combine peas, almonds, basil, mint, ¼ cup olive oil, juice and zest of 1 lemon, garlic, and salt and pepper. Pulse until smooth but still slightly chunky.
Prepare the Salad
In a medium bowl, whisk together 2 Tbsp olive oil, juice and zest of the second lemon, Dijon mustard, agave syrup, thyme, and salt and pepper. Add chickpeas, radishes, cucumber, and dill. Toss to coat evenly with the dressing.
Assemble the Dish
Divide the pea pesto between two plates in an even layer. Top with the chickpea, radish, and cucumber mixture. Serve immediately and enjoy!
Radish & Cucumber Salad with Pea Pesto – FAQs
- Can I make this salad ahead of time?
Yes! Prepare the pea pesto in advance and store separately. Toss the salad just before serving to keep it crisp. - Can I use fresh peas instead of frozen?
Absolutely. Simply skip the blanching step and add them raw to the pesto. - Is this salad vegan?
Yes! All ingredients are plant-based, making it perfect for vegan diets. - Can I use other nuts instead of almonds?
Yes, cashews, walnuts, or pine nuts work well in the pea pesto. - What other herbs can I add?
You can experiment with cilantro, parsley, or even a touch of tarragon for extra flavor. - Can I make the dressing separately?
Yes, the lemon-Dijon dressing can be prepared ahead of time and refrigerated for up to 2 days. - Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. - Can I add more protein?
Yes, roasted chickpeas, tofu, or tempeh can increase the protein content. - How long will leftovers last?
Store pea pesto and salad components separately in the fridge for up to 2 days. - Can I serve this salad as a side?
Yes, it pairs beautifully with grilled vegetables, fish, or a light pasta dish. - Can I swap the radishes or cucumbers?
Yes, thinly sliced bell peppers or zucchini ribbons can be delicious alternatives. - Can this salad be made spicy?
Yes, add a pinch of red pepper flakes to the dressing or pesto for a subtle kick.
Conclusion
This Radish & Cucumber Salad with Pea Pesto is a vibrant, crunchy, and protein-packed vegan dish that’s perfect for any occasion. Sweet, crisp vegetables meet herbaceous pea pesto and tangy lemon-Dijon dressing, creating a fresh and satisfying salad. Quick to prepare and full of flavor, it’s ideal for lunch, brunch, or a light, colorful dinner.