1smallclove garlicfinely grated (ideally on a microplane)
8ouncessugar snap peasstrings removed and thinly sliced lengthwise (see recipe note)
2tablespoonsextra virgin olive oilplus more for drizzling
1teaspoonfinely grated lemon zestplus more for finishing
freshly ground black pepper
flaky sea saltsuch 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 ¼ 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.
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.)