When sugar snap peas are fresh and tender, this Sugar Snap Pea Salad is the ideal way to enjoy them. Sweet, crisp sugar snap peas are thinly sliced, seasoned simply, and adorned with a creamy, tangy yogurt dressing, flaky salt, and a drizzle of good olive oil. A beautiful, simple salad recipe with no cooking required!
This Sugar Snap Pea salad caught my eye a couple of years ago in Bon Appétit magazine. It happened to be early spring, when sugar snap peas were at their peak. I made it once and we were hooked.
I simplified the recipe slightly, skipping buttermilk in the dressing. Plain yogurt, fresh lemon juice, and garlic deliver plenty of tangy flavor without it. And in addition to a pool of dressing on the bottom, I like to dribble some over the top.
At times I’ve embellished the recipe further, adding slivered fresh mint leaves, thinly sliced radishes (for more crunch and a pop of color), and slices of avocado to add a buttery element. We’ve enjoyed every version, though the one I’m sharing with you is my favorite, and the one we always come back to.
Sugar Snap Pea salad makes a hearty side dish to almost any main (fabulous with Pan-Fried Lamb Chops), but can also stand alone for a light meal.
No, you can eat snap peas raw. And, when they’re at their peak in the spring, you should!
You can thinly slice sugar snap peas lengthwise with a sharp knife. Or stack them on their sides in the shoot of your food processor and run them through the slicing blade. (Both methods pictured below).
Yes. The strings are edible, but can be difficult to bite through. Strings run along both sides of the sugar snap pea. With your thumb and index finger, snap off the stem end of the pea to expose the string and gently pull away to remove it. Repeat process on the other side. (Both the convex and concave sides of the sugar snap pea can have tough strings.)
You’ll want to cut the stem end off of sugar snap peas. The other end is optional, though snapping it loose can help with removing the string(s).
More must make spring salads!
When asparagus is at its peak, try Asparagus Nicoise Salad, a riff on the French classic Nicoise Salad. And Strawberry Spinach Salad and Arugula Salad are others not to be missed this time of year!
How to make sugar snap pea salad
Step 1: Make dressing by whisking together yogurt, lemon juice, garlic and salt.
Step 2: Toss sliced sugar snap peas with olive oil, lemon zest, and black pepper.
Step 3: Divide most of the dressing between 4 individual salad bowls. Top each with dressed sugar snap peas and drizzle with remaining dressing. Season with freshly ground black pepper, flaky sea salt, and a swirl of olive oil. Serve.
Sugar Snap Pea Salad
Ingredients
- 1 cup whole milk plain yogurt
- 2 tablespoons fresh lemon juice
- 1 small clove garlic finely grated (ideally on a microplane)
- pinch kosher salt
- 8 ounces sugar snap peas strings removed and thinly sliced lengthwise (see recipe note)
- 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 such as Maldon, for finishing
Instructions
- Whisk yogurt, lemon juice, garlic, and a large pinch of kosher salt in a small bowl.
- Add sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest to a large bowl and toss to coat; season with freshly ground black pepper.
- To plate the salad, smear a generous amount of dressing in the bottom of 4 shallow serving bowls. Top each with 1/4 of the sugar snap peas. Drizzle each with more dressing (thin with a little water if necessary). Finish with a drizzle of good olive oil, more lemon zest, some flaky sea salt, and coarsely ground black pepper. Serve.
Notes
- You can thinly slice the sugar snap peas lengthwise by hand, but it’s much faster using the slicing blade of a food processor. Be sure to stack the snap peas on their side before slicing instead of feeding them through the shoot. (See recipe video for demonstration.)
A delicious excuse to put sugar snap peas on my grocery list! I’m craving fresh salads and this is a winner! Stay well, my friend!!!
Thank you, Liz! Same here – spring always makes me crave fresh salads. Be safe and well. 🙂
I love when the sugar snap peas come into season. So fresh, bright and good for us! This light salad sounds wonderful. 🙂 ~Valentina
Thanks so much, Valentina!
This is such a nice, light salad, Marissa!! Everyone in my family loves sugar snap peas. Such a good idea to turn it into a salad!!
I love to hear that, Katherine! I hope you’ll give this one a try! 🙂
Love sugar snap peas – it used to be one of my favourite snacks which I’d pick just from our garden. And this salad looks and sounds beautiful – light, elegant, and fresh. That’s simply the spring on your plate!
Thanks so much, Ben! Nothing like snacking on snap peas right out of your garden…bliss!
This salad is gorgeous! Just perfect for the spring and love a yogurt dressing!
Thank you, Sabrina!
This is gorgeous! Makes me happy about spring, although spring hasn’t quite sprung where I live. Love love love the dressing with the peas. Really a smart combination.
Thank you so much, Mimi! Spring hasn’t sprung here either – still eagerly awaiting those daffodils! 😉
I love me some sugar snap peas!!! They are one of my raw favorite snacks to munch on while laying by the pool and they are so delicious in salads! Needless to say I’m loving that they are the actual star of this salad!! That tangy yogurt dressing sounds like the perfect accompaniment! I can’t wait to make this!!
So good, right? Excited for you to try this, Cheyanne!
We love sugar snap peas so I know we love this salad! So fresh and delicious and just perfect for spring! Love how you served it over that yogurt mixture…how delicious!
Thanks, Dawn!
I love sugar snap peas! In fact, we’ve planted them several times in the garden. Fresh ones have SO much flavor. I also love using them in stir fries. However, I’ve never used them in a salad like this before. What a fun presentation, Marissa! I’m so ready for Spring right about now, too!
Yes, definitely ready for spring! Thanks, David!
I love them both raw and cooked. Yours looks so good served over the yoghurt dressing!
Thank you, Angie!
Beautiful fresh flavours – this looks so divine! Such a lovely addition to any meal.
Thank you, Alexandra!