Sugar Snap Pea Salad Recipe

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

Sugar Snap Pea Salad Recipe

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: snap pea salad, sugar snap pea salad

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 489kcal

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!

Print Recipe

US Customary - Metric

Equipment

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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Nutrition