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    Home » Recipes » Salad Recipes

    Sugar Snap Pea Salad

    Published: Apr 7, 2023 · Modified: Apr 20, 2023 · by Debra with Leave a Comment · 1477 words. About 8 minutes to read this article. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This sugar snap pea salad is full of flavor and only has 6 ingredients! It's light and crunchy, fresh and bright! Quick, too—it's ready in about 15 minutes!

    A plate of sugar snap pea salad topped with radishes and yogurt. A blue napkin is on the left, a fork is on the right.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    There's nothing like peas and radishes to welcome spring, and we've got both of those things going for us in this sugar snap pea salad. Snap peas give us sweetness and crunch, contrasted by the light zestiness of the radishes.

    Using fresh herbs in a spring salad is a dream to me! The parsley and mint alongside the fresh sugar snap peas elevate the flavors to the stratosphere. I mean, is there anything better than peas and mint?

    We're keeping it so simple, we're not even making a dressing for our salad. Instead, we'll add a lemony yogurt sauce, and drizzle olive oil all over everything.

    Sugar snap peas, radishes, parsley, mint, a lemon, and small bowls of yogurt, salt, and pepper.

    Snap pea salad ingredients

    You only need 6 ingredients for this salad, and the sugar snap peas are the star of the show. The other elements help them shine and bring out the best of their sweet flavor.

    • Sugar snap peas: Look for snap peas that are a nice pale green color, that are firm and crisp. You don't want any brown spots, but some white marks are totally normal.
    • Radishes: You can use standard red radishes, or try the pink and purple ones too.
    • Parsley and mint: I mean mint + peas always equals heaven, so why not try that with snap peas, too? The parsley gives the salad freshness and a savory note.
    • Plain yogurt: You can use regular yogurt or Greek, full fat or low-fat. See tips below.
    • Lemon juice and lemon zest: The juice will act as the acid in our salad in place of a vinaigrette or other dressing. The zest will add a bright, floral quality.
    • Olive oil: We'll just drizzle this all over everything.
    • Kosher salt and freshly ground black pepper: The yogurt mixture gets seasoned with kosher salt and we'll finish the salad with pepper.
    • Flaky sea salt (optional): This is optional, but if you have some on hand, sprinkle it all over the salad before serving for amazing flavor and texture. I like Maldon brand.

    How to make a sugar snap pea salad

    A woman's hands shown peeling a stem from a sugar snap pea.

    Step 1: Prep and slice the sugar snap peas

    PREP TIP Sometimes sugar snap peas have a tough string that runs down the inner seam. To remove it, pinch off the end and pull down along the shorter side. You won't always find them, but if they aren't removed, they can be very hard to chew—almost inedible—so it's always good to check.

    A woman's hands shown peeling a stem from a sugar snap pea.

    Slice the snap peas into long strips on a slight bias.

    A knife on a cutting board with chopped parsley and sliced radishes.

    Step 2: Slice the radishes and chop the parsley

    Remove the stem and root end of the radishes and slice into thin rounds. Give the parsley a rough chop.

    A microplane grater with lemon zest next to two lemon halves and a bowl of lemon juice.

    Step 3: Zest and juice the lemon, make the yogurt sauce

    Use a microplane grater to zest the lemon, then slice in half and juice it.

    A yellow spatula in a bowl of yogurt with lemon zest next to a bowl of lemon juice.

    Add the lemon juice, half of the zest and the kosher salt to the yogurt and stir to combine.

    Step 4: Assemble the sugar snap pea salad

    Transfer the snap peas to a serving platter. Tear the mint leaves over the top, then add the chopped parsley and mix the herbs into the snap peas.

    Drizzle the olive oil and the yogurt mixture over the top. Then add the radish slices, sprinkle the remaining lemon zest over everything, and season with flaky sea salt and freshly ground black pepper.

    A fork on a plate of sugar snap pea salad.

    Tips for best results

    • Greek or regular yogurt will work, but using regular yogurt will enable you to get a more liquid consistency which makes drizzling the lemon yogurt mixture a little easier. Full-fat or low-fat of either kind are fine to use.
    • You don't have to slice the sugar snap peas on a long bias, but I really like the texture this method adds to the salad. The exterior retains the snap and crunch, and then the little peas come cascading out with their sweetness and a contrasting texture.
    • It's important that you tear the mint, do not chop it with a knife. Cutting the mint leaves can cause them to turn brown on the edges. Tearing them prevents this process.

    Recommended tools and equipment

    • Chef's knife and cutting board: To slice the radishes, lemon, parsley and sugar snap peas.
    • Microplane grater, mixing bowl and silicone spatula: To mix up the lemon yogurt salad topping.

    Make ahead instructions

    You shouldn't assemble the salad in advance, but you can slice the sugar snap peas and make the lemon yogurt one day ahead. Store both in an airtight container in the refrigerator. You'll probably want to grate some fresh lemon zest to sprinkle on top, as it will dry out if left overnight.

    Serving suggestions

    Serve a sugar snap pea salad all spring and summer long, it goes great with grilling recipes like turkey burgers or alongside seafood like cilantro lime shrimp or baked salmon with tomatoes.

    FAQ

    Are sugar snap peas and snow peas the same thing?

    No, they are not. Sugar snap peas have an rounded, crunchy exterior pod with small to medium peas inside. They snap when you bend them. Snow peas have a flat pod that is more flexible with very small peas inside. Both can be eaten raw or cooked.

    Can you blanch the snap peas for this salad?

    I don't recommend blanching the sugar snap peas because they add so much crunch to the salad. That is kind of the point here. If blanched, they would have a significantly softer texture.

    This sugar snap pea salad is light and quick, packed with texture and crunch!

    • Just 6 ingredients, and ready in 15 minutes or less.
    • Fresh herbs help to maximize the flavors with sweet and savory notes.
    • Texture! Texture! Texture! So much crunch from those fresh sugar snap peas.
    • No salad dressing required! Lemony yogurt and a drizzle of olive oil are all you need.
    • It's gluten free and vegetarian.

    More spring and summer salad recipes

    If you're loving the bright flavors and fresh herbs in this sugar snap pea salad, try these ideas too!

    • A Green Bean Salad with Tomatoes, Feta and Mint uses raw green beans so it's crisp, crunchy, and ready in a flash for that summer picnic or potluck.
    • This Nectarine Salad with Tomatoes also has mint and basil to elevate the flavors.
    • Try a Zucchini Salad with Almonds and Lemon-Caper Dressing when the garden is overflowing with summer's most prolific vegetable.

    Recipe

    A plate of sugar snap pea salad topped with radishes and yogurt.

    Sugar Snap Pea Salad

    This sugar snap pea salad is full of flavor and only has 6 ingredients! It's light and crunchy, fresh and bright! Quick, too—it's ready in about 15 minutes!
    5 from 6 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: snap pea salad, sugar snap pea salad
    Prep Time: 15 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 15 minutes minutes
    Calories: 489kcal

    Equipment

    • chef's knife
    • cutting board
    • microplane grater
    • mixing bowls
    • silicone spatula

    Ingredients

    • 12 ounces sugar snap peas
    • 4-6 radishes
    • ¼ cup chopped parsley
    • ¼ cup torn mint leaves
    • 2½ tablespoon lemon juice
    • zest of two lemons
    • ½ cup plain yogurt
    • ¼ teaspoon kosher salt
    • 2 tablespoon olive oil
    • freshly ground black pepper
    • maldon sea salt (optional) or other flaky sea salt
    US Customary - Metric
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    Instructions

    • Remove the string along the seams of the snap peas, then slice them into long strips on a slight bias.
    • Remove the stem and root end of the radishes and slice into thin rounds. Give the parsley a rough chop.
    • Use a microplane grater to zest the lemon, then slice in half and juice it. Add the lemon juice, half of the zest and the kosher salt to the yogurt and stir to combine.
    • Transfer the snap peas to a serving platter. Tear the mint leaves over the top, then add the chopped parsley and mix the herbs into the snap peas. Drizzle the olive oil and the yogurt mixture over the top. Then add the radish slices, sprinkle the remaining lemon zest over everything, and season with flaky sea salt and freshly ground black pepper.

    Notes

    • Greek or regular yogurt will work, but using regular yogurt will enable you to get a more liquid consistency which makes drizzling the lemon yogurt mixture a little easier. Full-fat or low-fat of either kind are fine to use.
    • You don't have to slice the sugar snap peas on a long bias, but I really like the texture this method adds to the salad. The exterior retains the snap and crunch, and then the little sweet peas come cascading out with their sweetness and a contrasting texture.
    • It's important that you tear the mint, do not chop it with a knife. Cutting the mint leaves can cause them to turn brown on the edges. Tearing them prevents this process.
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 489kcal | Carbohydrates: 37g | Protein: 15g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 16mg | Sodium: 670mg | Potassium: 1094mg | Fiber: 11g | Sugar: 21g | Vitamin A: 5564IU | Vitamin C: 245mg | Calcium: 349mg | Iron: 9mg

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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