Wash and dry the sugar snap peas, cherry tomatoes, cucumber, radishes, and red onion. Trim the ends of the sugar snap peas and slice them in half if desired. Cut the cherry tomatoes in halves or quarters depending on their size. Dice the cucumber, thinly slice the radishes, and slice the red onion.

In a small bowl, combine the olive oil, lemon juice, honey (or maple syrup), and Dijon mustard. Whisk the mixture vigorously until it emulsifies into a smooth dressing. Season with salt and pepper.

In a large mixing bowl, combine the prepared sugar snap peas, cherry tomatoes, cucumber, radishes, and red onion. Drizzle the dressing over the mixture and gently toss together until evenly coated.

Transfer the salad to a serving bowl or plates. Garnish with extra slices of cucumber or radishes if desired. Serve immediately or let chill in the fridge for 10 minutes before serving.