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.
Ingredients
4 servings
¾
3
2
1
8
2
1
Preparation
Step 1
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.
Step 2
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.
Leave a Review
Reviews (14)
Back to TopSo easy and just a bright and cheery, springy way to enjoy snap peas. So crisp and fresh...amazing!
slattrez
Woodbury, MN
5/15/2019
So delicious! And surprisingly filling. Will definitely make this again and again! Can you prepare the snap peas ahead of time?
Anonymous
New York
5/9/2019
I had this at a restaurant and loved it—now I can make it. Thank you! And I just bought 2 copies of Carla’s new book. One for me and one for my niece. It’s a great book!!!
chefgail
South Carolina
5/2/2019
So unassuming, but delicious! I'll be making this again and again.
Lu_Ahrens
newport beach
9/3/2018
Wow! The sweet peas with this tangy, creamy, fresh dressing were a delightful surprise! I didn't have buttermilk, so I used milk with a teaspoon of cider vinegar - worked perfectly. I would have never thought to slice these peas raw for a salad. Merci, bon appétit !
Mafrank
Phoenix,AZ
5/14/2018