This sugar snap pea salad recipe 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!
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? Delicious!
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.
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 sugar snap pea salad recipe 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 lemony yogurt sauce 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 sugar snap pea salad
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.
Slice the snap peas into long strips on a slight bias.
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.
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.
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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.
Expert tips
- 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.
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
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.
I don't recommend blanching, because the raw sugar snap peas add so much crunch to the salad. That is kind of the point here. If blanched, they would have a significantly softer texture.
More spring and summer salad recipes
If you're loving the bright flavors and fresh herbs in this sugar snap pea salad recipe, 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.
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.
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Recipe
Sugar Snap Pea Salad Recipe
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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
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.
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