With crunchy radishes and sugar snaps, tender potatoes, and silky smoked salmon, this salad celebrates sunny spring flavors.
Note: Depending on seasonal availability, you might receive sugar snap peas, or English peas.
What You Get
Sugar snap peas(see note below)
Meyer lemon vinaigrette
Pre-washed salad mix
What You'll Need
Salt and freshly ground pepper
Cut half of the sugar snaps into bite-sized pieces, reserving the rest for another use. (If you receive English peas, shell the peas, cook them in a pot of boiling water until bright green, 1 to 2 minutes, and drain.) Trim the greens from the radishes, then slice the radishes. Cut the potatoes into bite-sized pieces. Chop the chives.
In a large bowl, whisk together half of the chives and ⅓ cup of the vinaigrette. Add the potatoes and toss to coat. Add half of the salad mix, the sugar snaps, and radishes, season with salt and pepper, and toss to coat.
Heap the salad on plates. Tear the salmon into bite-sized pieces and arrange on the side of the salad. Sprinkle with the remaining chives, grind with pepper, and serve.