Sugar Snap Pea Salad
An easy, elegant and very tasty way to enjoy spring peak sugar snap peas raw! Adapted from Carla Lalli Music and Bon Appétit Magazine.
Servings: 4 people
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.
Video
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 chute. (See recipe video for demonstration.)
Nutrition
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
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