When sugar snap peas are at their freshest and most tender, this Sugar Snap Pea Salad is a perfect way to enjoy them. Thinly sliced sugar snap peas retain their sweet crunch and are simply seasoned, then finished with a creamy tangy yogurt dressing, flaky sea salt, and a drizzle of good olive oil. No cooking required—just bright, fresh flavors.
I first spotted this salad in Bon Appétit magazine in early spring when snap peas were at their peak. I simplified the original slightly by leaving out buttermilk—plain whole-milk yogurt, fresh lemon juice, and a touch of garlic give the dressing plenty of tang and creaminess. I like to spread a little dressing in the bowl before piling on the peas and to spoon a bit more over the top before serving.
Table of Contents
- Sugar Snap Pea FAQ
- More must make spring salads!
- How to make Sugar Snap Pea Salad
- Sugar Snap Pea Salad Recipe
Sometimes I add a few extras—slivered mint for freshness, thinly sliced radishes for crunch and color, or avocado for a buttery contrast. All variations are delicious, but the simple version below is the one I come back to again and again.
This salad works as a bright side dish—especially alongside roasted or pan-fried meats—but is also satisfying enough to serve on its own for a light lunch or snack.
Sugar Snap Pea FAQ
No—you can eat snap peas raw. When they are at peak freshness in spring, their raw crunch and sweetness are especially enjoyable.
Slice sugar snap peas lengthwise with a sharp knife for even, thin pieces. If you prefer speed, stack them on their sides and pass them through the slicing blade of a food processor. Both methods work well.
Yes—the string along the seam is edible but can be tough. Snap off the stem end to expose the string and pull it away gently. Repeat on the other side if necessary.
Trim the stem end of each pea; trimming the tip is optional but can make removing strings easier.
More must make spring salads!
When asparagus is in season, try an Asparagus Niçoise riff. Other spring favorites include strawberry spinach salad, Bibb lettuce salad, and a peppery arugula salad—each brings its own fresh, seasonal character to the table.
How to make Sugar Snap Pea Salad
Step 1: Whisk together whole-milk yogurt, fresh lemon juice, grated garlic, and a large pinch of kosher salt until smooth.
Step 2: In a large bowl, toss the thinly sliced sugar snap peas with 2 tablespoons extra virgin olive oil, 1 teaspoon finely grated lemon zest, and freshly ground black pepper.
Step 3: Spread most of the yogurt dressing across the bottoms of four shallow bowls. Divide the dressed peas among the bowls, drizzle with the remaining dressing (thin slightly with water if needed), then finish each plate with a little extra olive oil, more lemon zest, flaky sea salt, and coarsely ground black pepper. Serve immediately.
Sugar Snap Pea Salad
Ingredients
- 1 cup whole-milk plain yogurt
- 2 tablespoons fresh lemon juice
- 1 small clove garlic finely grated
- pinch kosher salt
- 8 ounces sugar snap peas strings removed and thinly sliced lengthwise
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1 teaspoon finely grated lemon zest plus more for finishing
- freshly ground black pepper
- flaky sea salt for finishing
Instructions
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Whisk yogurt, lemon juice, grated garlic, and a large pinch of kosher salt in a small bowl until smooth.
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Toss the sliced sugar snap peas with 2 tablespoons olive oil and 1 teaspoon lemon zest in a large bowl; season with freshly ground black pepper.
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Spread most of the dressing among four shallow bowls. Divide the dressed peas between the bowls, drizzle with remaining dressing (thin with a little water if needed), then finish with a drizzle of olive oil, extra lemon zest, flaky sea salt, and coarse black pepper. Serve right away.
Notes
- You can slice the snap peas by hand, but a food processor slicing blade speeds the job. Stack the peas on their side before slicing for best results.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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