2 to 2 1/2 cups sugar snap peas, sliced thin on an angle
1 bunch radishes, sliced very thin on a mandolin
1 handful of mint ( about 1/3 cup) torn or cut gently
1 tablespoon lemon juice
1 tablespoon champagne vinegar
1 tablespoon olive oil
Salt and pepper to taste
Combine peas, radishes, and mint in a bowl.
Combine lemon juice, champagne vinegar, olive oil, salt, and pepper in a bowl and combine.
Add the dressing to the salad, toss and serve.
Find it online: https://leannecitrone.com/sugar-snap-peas-radishes-and-mint/