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Asparagus, Snow Pea, and Radish Salad

Rated as 4 out of 5 Stars

"This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!"
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1 h 12 m servings 105
Original recipe yields 6 servings (6 salads)


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  1. Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
  2. Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
  3. Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.


  • Cook's Notes:
  • Some or all of the green asparagus can be substituted with white asparagus, if desired.
  • Salad can be set aside in refrigerator instead of at room temperature to allow flavors to blend, if desired, by refrigerating for at least 3 hours and letting stand at room temperature for 30 minutes before serving.

Nutrition Facts

Per Serving: 105 calories; 7.2 8.7 3.4 0 298 Full nutrition

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I didn't change the recipe, will definitely make again. Be sure to remove the string from the pea!

Made as written except that 15 radishes seemed like overkill so I started with 5 and that was perfect. I recommended starting with 5 radishes and go from there to suit your taste.