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.
Recipe information
Yield
4 servings
Ingredients
¾
cup buttermilk
3
Tbsp. plain whole-milk Greek yogurt
2
Tbsp. fresh lemon juice
1
small garlic clove, finely grated
A large pinch of kosher salt
8
oz. sugar snap peas, strings removed, thinly sliced
2
Tbsp. extra-virgin olive oil, plus more
1
tsp. finely grated lemon zest, plus more
Flaky sea salt
Freshly ground black pepper
Need to make a substitution?
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.