This salad is bright, fresh, and crunchy. It’s a little peppery from baby arugula and radishes, and it all ties together with green peas and pistachios.
If you're using frozen peas, let them sit in a bowl of water to thaw. Then drain well and pat dry before putting on the salad.
Because everything is so delicate in this salad, I assembled it all right on a large plate and then dressed it just before eating so nothing got too wilted or soggy.