Sugar Snap Pea Salad is a fresh pea salad made with the whole pod snap peas sliced on the diagonal and covered with an herbed garlic ranch.
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Sugar snap pea salad recipe
This sugar snap pea salad recipe is made with bright lemon, fresh dill and crunchy sugar snap peas. From the pea pods to the pea shoots it’s a cold pea salad recipe with big bright pea flavor.
I picked up all the ingredients for it at a local Bear Creek Farm stand (it’s such an adorable spot to pick up farm fresh ingredients!!). But if you don’t have access to fresh pea shoots you can simply leave them out or substitute mixed greens, arugula leaves or even sliced radishes to make a radish and snap pea salad instead.
Ingredients
- Sugar snap peas – washed, dried and sliced on the diagonal.
- Pea shoots – when in season and available. Or substitute arugula / mixed greens or omit.
- Fresh dill
- Lemon – zested and juiced
- Herbed garlic ranch dressing – either homemade garlic ranch made with fresh herbs, garlic, mayo, sour cream and milk (or dairy substitutes). Or bottled ranch with fresh herbs and garlic mixed in.
- Salt and pepper
Step by step instructions
- If using homemade garlic ranch dressing make dressing up to seven days in advance and store refrigerated until ready to use.
- Prepare peas by washing and drying thoroughly. Then slice on the diagonal and add to a large bowl.
- Stir lemon zest, lemon juice and fresh dill into peas. Then add half of the dressing and toss to coat. Add more dressing as needed.
- Season to taste with salt and pepper. And garnish with fresh peas shoots if available.
- Serve and enjoy!
How to serve
Serve this sugar snap pea salad recipe as is. Or use it as an ingredient in other salads with sugar snap peas like this arugula and pistachio pea salad or these chili crisp snap peas.
It’s the perfect accompaniment to summertime’s grilled and fried foods like burgers, fish and chips, steak, pork chops and more.
Yield
This snap pea salad recipe makes roughly 3 cups of salad, enough for 4 ¾ cup servings. But it can easily be doubled or tripled.
How to store
Store pea salad covered and refrigerated for up to three days. If using a mixed green or arugula make sure to store greens and pea salad separately and combine immediately before serving.
📖 Recipe
Ingredients
- 8 ounces snap peas about 2 ½ cups
- ¼ cup fresh dill chopped
- 1 tablespoon lemon juice
- 2 tablespoons lemon zest
- Pea shoots optional to garnish
Garlic ranch dressing
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup whole milk
- 2 medium garlic scapes (or 2 cloves garlic + 1 green onion instead)
- 1 tablespoon fresh parsley
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons chopped chives
- 1 tablespoon lemon juice
- ¼ teaspoon salt more to taste
- ⅛ teaspoon pepper more to taste
Instructions
- Make herbed ranch by combining all ingredients in a food processor or blender. Pulse until smooth, adding more milk if needed. Cover and store refrigerated until ready to use, up to 7 days.¼ cup mayonnaise, ¼ cup sour cream, ¼ cup whole milk, 2 medium garlic scapes, 1 tablespoon fresh parsley, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 2 tablespoons chopped chives, 1 tablespoon lemon juice, ¼ teaspoon salt, ⅛ teaspoon pepper
- Wash and dry peas then thinly slice on the diagonal.8 ounces snap peas
- Add remaining lemon juice and lemon zest to peas in a large bowl. Then toss with homemade dressing to coat.1 tablespoon lemon juice, 2 tablespoons lemon zest, ¼ cup fresh dill
- Season to taste with salt and pepper and garnish with fresh pea shoots, if desired.Pea shoots
Nutrition
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