Snap Pea Salad with Creamy Yogurt-Mint Dressing
A crisp snap pea salad tossed with tangy yogurt, lemon, mint, and shallot for a cool, bright side that comes together fast.
Prep 10 min · Cook 10 min · Total 20 min · Makes 4 servings
Ingredients
- Kosher salt
- 1 pound sugar snap peas, trimmed
- 1/4 cup yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon mayonnaise
- 1/2 tablespoon fresh juice from 1 lemon, plus small pinch freshly grated lemon zest
- 8 mint leaves, minced
- 1/2 ounce minced shallot
- Freshly ground black pepper
Directions
- Fill a large saucepan with generously salted water and bring it to a boil, then set up an ice bath nearby. Drop in the snap peas and cook them just until they are tender but still snappy, about 2 minutes. Lift them out with a slotted spoon or mesh strainer and move them straight into the ice bath to cool.
- While the peas chill, whisk the yogurt, olive oil, mayonnaise, lemon juice and zest, mint, and shallot together in a medium bowl. Add salt and pepper to taste.
- Drain the snap peas very well, then pat them dry with clean kitchen towels or paper towels. Put them in a serving bowl and toss with the dressing until everything is nicely coated. Taste, add more salt if it needs it, and serve right away.