- 1 pound sugar snap peas, ends trimmed, and halved crosswise if desired
- 4 radishes, sliced paper-thin
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper, to taste
Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.
Toss well. Season with salt and pepper, and serve immediately.