Pea and Radish Salad with Mint

Ingredients

• 8-oz sugar snap peas (about 2 1/2 cups), trimmed and strings removed
• 1 cup sweet green peas, frozen or very fresh
• 1/2 cup thinly sliced radishes, sliced into half-moons or quarter-moons if large
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon finely grated lemon zest
• 1/2 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh mint leaves