Quick & Easy Summer Salads to Beat the Heat

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© iStock / Getty Images Plus / Angelika Mostova

Radish, sweet pea and egg salad

Peppery radishes, sweet peas and hard-boiled eggs come together in this nourishing salad recipe that is good enough to serve on its own. Flavored with a zingy honey mustard dressing, it'll quickly become a favorite in your weekly meal rotation or a go-to dish for backyard BBQ's.

Ingredients for 6 servings

• 4 eggs
• 2 cups (280 g) frozen green peas
• 1 cup (about 1 bunch) round red radishes, thinly sliced
• 2 scallions, green parts only, sliced
• 18 oz. batavia (or romaine) lettuce, cut into square pieces

Dressing

• 1/4 cup (40 g) olive oil
• 1.5 tbsp water
• 1.5 tbsp apple cider vinegar
• 2 tsp maple syrup
• 1.5 tbsp Dijon mustard (less if you want a milder tasting dressing)
• 1/2 tsp fine sea salt

Seasoning

• Freshly cracked black pepper

Instructions

1. Add the eggs to a medium pot and cover completely by 1 inch. Bring the water to a boil. Let the eggs boil for 1 full minute, then remove from heat and cover with a lid. Let stand for 9 min., then drain and plunge the eggs into an ice bath to stop the cooking process. Once cooled, peel and chop the eggs. Add to a mixing bowl and set aside.
2. Meanwhile, in a small bowl, whisk together the dressing ingredients until smooth and fully combined. Set aside.
3. Thaw or boil the frozen green peas according to the package directions. 
4. Add the peas, radishes and scallions to the mixing bowl with the eggs. Pour in the dressing, season with freshly cracked black pepper and toss gently to coat. Taste and adjust seasoning if necessary.
5. Divid the batavia lettuce among 6 plates. Top evenly with the dressed vegetables and eggs and serve immediately.