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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.

Sugar Snap Pea FAQ

Do you have to cook snap peas?

No, you can eat snap peas raw. And, when they’re at their peak in the spring, you should!

How do you thinly slice sugar snap peas?

You can thinly slice sugar snap peas lengthwise with a sharp knife. Or stack them on their sides in the chute of your food processor and run them through the slicing blade. (Both methods pictured below).slicing sugar snap peas with a food processorhand slicing Sugar Snap Peas with a sharp knife

Do you string sugar snap peas?

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.)Stringing a sugar snap pea

Do you have to cut the ends of sugar snap peas?

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, Bibb Lettuce 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.

whisking sugar snap pea salad dressing

Step 2: Toss sliced sugar snap peas with olive oil, lemon zest, and black pepper.

dressing sugar snap peas

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.

plating sugar snap pea salad

Recipe Video

Sugar Snap Pea Salad

5 from 9 votes
Prep: 20 minutes
Total: 20 minutes
Course: Salad
Cuisine: American
Calories: 126
Servings: 4 people
An easy, elegant and very tasty way to enjoy spring peak sugar snap peas raw! Adapted from Carla Lalli Music and Bon Appétit Magazine.


  • 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


  • 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.


  1. 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 chute. (See recipe video for demonstration.)


Calories: 126kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 31mg | Potassium: 208mg | Fiber: 1g | Sugar: 5g | Vitamin A: 677IU | Vitamin C: 38mg | Calcium: 98mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Valentina says:

    5 stars
    I love when the sugar snap peas come into season. So fresh, bright and good for us! This light salad sounds wonderful. 🙂 ~Valentina

    1. Marissa Stevens says:

      Thanks so much, Valentina!

  2. Katherine | Love In My Oven says:

    5 stars
    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!!

    1. Marissa Stevens says:

      I love to hear that, Katherine! I hope you’ll give this one a try! 🙂

  3. Ben | Havocinthekitchen says:

    5 stars
    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!

    1. Marissa Stevens says:

      Thanks so much, Ben! Nothing like snacking on snap peas right out of your garden…bliss!

  4. Sabrina says:

    5 stars
    This salad is gorgeous! Just perfect for the spring and love a yogurt dressing!

    1. Marissa Stevens says:

      Thank you, Sabrina!

  5. Mimi says:

    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.

    1. Marissa Stevens says:

      Thank you so much, Mimi! Spring hasn’t sprung here either – still eagerly awaiting those daffodils! 😉