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PdfA crisp, cooling accompaniment for seared scallops and mango salsa. This salad provides a bright, crunchy contrast to the richness of seafood.
Ingredients
The Salad
The Vinaigrette
Peel the English cucumber in alternating strips (zebra style). Slice into thin half-moons. Trim the snap peas and slice them on a sharp diagonal into 2-3 pieces to expose the peas inside.
Soak the sliced red onion in ice water for 5 minutes to remove the sharp "bite." Drain and pat dry.
In a small bowl, whisk together the olive oil, lemon juice, zest, honey, salt, and pepper until emulsified.
Combine the snap peas, radishes, cucumber, and onion in a large bowl. Drizzle with the dressing and toss gently to coat.
Fold in the torn fresh mint leaves just before serving to keep them from wilting. Serve chilled.