No cooking here! Serve fresh sugar snap peas raw and sliced thin with this simple, creamy, tangy buttermilk dressing. This is spring produce at its best. 

Sugar Snap Pea Salad

buttermilk

Tbsp. plain whole-milk Greek yogurt

lemon juice

garlic clove, finely grated

A large pinch of kosher salt

sugar snap peas, strings removed, thinly sliced

Tbsp. extra-virgin olive oil,

lemon

Flaky sea salt

black pepper

Come springtime, sugar snap peas are so tender and fresh it’s almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one. If you can find them, use tender, first-of-the-year peas in this raw salad; they can get starchy and tough later in the season.

Bon Appétit

Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with sea salt and pepper.

Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.

sugar snap pea salad

Servings: 4

Cost: $9.05 /serving

Author : Claire Saffitz

Ingredients

Instructions

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