Spring Sugar Snap Pea Saladwith Lemon, Mint, & Greek Yogurt

Fresh, vibrant, and full of seasonal flavor, this Spring Sugar Snap Pea Salad combines crisp sugar snap peas, fragrant herbs, creamy Greek yogurt, toasted almonds, and a warm garlic chili dressing for a side dish that feels both elegant and effortless. Whether you're planning an Easter brunch, backyard barbecue, or weeknight dinner, this Spring Sugar Snap Pea Salad with Greek Yogurt celebrates the best flavors of spring while bringing bright color and fresh flavor to every table.

WHY YOU'LL LOVE THIS SPRING SUGAR SNAP PEA SALAD

This Spring Sugar Snap Pea Salad comes together in about 35 minutes and celebrates the crisp, naturally sweet crunch of fresh sugar snap peas with bright lemon, fragrant mint and dill, toasted almonds, and a warm garlic chili dressing. Served over a creamy Greek yogurt base, this Spring Sugar Snap Pea Salad with Greek Yogurt is light, refreshing, and elegant enough for holiday gatherings, yet simple enough to enjoy alongside grilled meats, seafood, or your favorite vegetarian meal all spring and summer long.

INGREDIENTS FOR THIS SPRING SUGAR SNAP PEA SALAD

One of my favorite things about spring is reaching for a handful of sugar snap peas and eating them right out of the garden. They're already sweet, crisp, and delicious on their own, but I love pairing them with fresh herbs, bright lemon, and creamy Greek yogurt to turn an everyday harvest into a dish worth gathering around.

• Sugar Snap Peas: Fresh sugar snap peas are the star of this Spring Sugar Snap Pea Salad, bringing a sweet, juicy crunch to every bite. Because both the crisp pod and tender peas are edible, they add refreshing texture along with fiber, vitamin C, and plant-based protein.
• Lemon: Fresh lemon brightens the entire salad with lively acidity while balancing the richness of the yogurt. Both the juice and zest add layers of citrus flavor and aroma.
• Fresh Dill: Dill contributes a light, grassy flavor with subtle notes of anise that pair naturally with peas and yogurt. Fresh dill keeps the salad tasting clean and unmistakably springlike.
• Fresh Mint: Mint brings cooling freshness that complements the sweetness of the peas and the tang of the yogurt. Its fragrant leaves make every bite feel lighter and more vibrant.
• Spring Onions: Spring onions add gentle onion flavor without overpowering the delicate ingredients. Using both the white and green portions creates layers of sweetness and freshness.
• Roasted Almonds: Roasted almonds provide buttery crunch and nutty depth that balance the soft textures in the salad. They also contribute healthy fats and satisfying texture.
• Greek Yogurt: Greek yogurt creates a creamy, tangy base that ties every ingredient together. Its thick texture and higher protein content make the salad rich without feeling heavy.
• Whole Cumin Seeds: Toasted cumin seeds add warm, earthy notes that deepen the fresh flavors without dominating them. Crushing the seeds after toasting releases their essential oils and aroma.

Warm Garlic Chili Dressing

• Garlic: Fresh garlic infuses the warm oil with savory flavor that gently coats every ingredient. Heating the oil mellows its sharpness while preserving its unmistakable character.
• Red Chili: Fresh red chili adds gentle heat that brightens rather than overwhelms the salad. Adjust the amount to suit your preferred spice level.
• Extra Virgin Olive Oil: Extra virgin olive oil carries the flavors of the garlic and chili while creating a silky dressing. Its fruity richness helps balance the lemon and herbs.
• Honey: A small amount of honey softens the acidity of the lemon and rounds out the dressing. It enhances the natural sweetness of the peas without making the salad taste sweet.
• Flaky Sea Salt: Flaky sea salt seasons every layer of the salad while enhancing the natural sweetness of the peas and herbs. A final sprinkle just before serving adds delicate crunch and bright, clean flavor.

HOW TO MAKE THIS SPRING SUGAR SNAP PEA SALAD

One of the things I love most about this Spring Sugar Snap Pea Salad is how little it asks of you. A few fresh ingredients, a little gentle prep, and the harvest does the rest, proving that the simplest recipes are often the ones we remember most.

1. Toast the almonds. Preheat the oven to 350°F (177°C). Spread the almonds in a single layer on a baking sheet and toast for 5 minutes, or until lightly golden and fragrant. Let cool completely, then roughly chop.
2. Prep the Lemon Peel: Using a vegetable peeler, remove 5 wide strips of lemon zest and set them aside. Slice the reserved lemon zest into very thin strips.
3. Make the yogurt base. In a medium bowl, combine the Greek yogurt, toasted cumin seeds, half of the chopped dill, a pinch of flaky sea salt, and 1 tablespoon (15 ml) fresh lemon juice. Stir the yogurt until smooth, then refrigerate while you prepare the salad.
4. Infuse the dressing. Heat the olive oil in a small saucepan to 320°F (160°C). Place the garlic, sliced white parts of the spring onions, and red chili in a heatproof bowl. Carefully pour the hot oil over the vegetables. Add the honey, and a pinch of flaky sea salt. Stir to combine and let the dressing infuse for about 5 minutes.
5. Assemble the salad. In a large bowl, combine the thinly sliced sugar snap peas, remaining dill, green spring onion tops, mint, roasted almonds, and lemon zest. Pour the warm garlic chili dressing over the salad and toss gently until everything is evenly coated.
6. Plate and serve. Spread the Greek yogurt mixture onto the base of a serving platter or shallow serving bowl. Spoon the dressed sugar snap pea salad over the yogurt. Finish with an extra sprinkle of flaky Maldon sea salt and serve immediately.

EXPERTISE FROM MY KITCHEN – WHY THIS SPRING SUGAR SNAP PEA SALAD WORKS

Great recipes don't always require complicated techniques. This Spring Sugar Snap Pea Salad is a perfect example of how thoughtful ingredient pairings and a few simple methods can let fresh produce shine. Developing recipes has taught me that understanding why ingredients work together builds confidence in the kitchen. These three techniques help every element of this salad contribute flavor, texture, and balance.

Thinly Slicing Sugar Snap Peas Changes Their Texture

Slicing sugar snap peas on a sharp diagonal creates long delicate ribbons that are easier to eat while preserving their signature crunch. The increased surface area also allows the dressing to lightly coat every piece, so each bite is bright, fresh, and well seasoned.

Warm Garlic Chili Oil Gently Infuses Flavor

Instead of whisking the dressing together cold, hot olive oil is poured over the garlic, chili, and spring onions. The gentle heat softens their sharp edges, releases aromatic compounds, and creates a more rounded flavor without actually cooking the salad.

Layering Creamy and Crisp Creates Balance

The Greek yogurt is spread onto the serving platter rather than mixed into the salad. Keeping the yogurt separate preserves the crisp texture of the sugar snap peas while allowing diners to enjoy creamy yogurt, crunchy vegetables, fresh herbs, and warm dressing together in every bite.

WHEN THIS RECIPE SHINES!

The first baskets of sugar snap peas always feel like spring has officially arrived. This Spring Sugar Snap Pea Salad celebrates that fleeting harvest with crisp vegetables, fragrant herbs, and bright citrus, making it just as welcome at a quiet weeknight dinner as it is on an Easter table, Mother's Day brunch, picnic, or backyard gathering with friends.

Season: Spring to Early Summer

Months: April, May, June, July

Fun Fact: Sugar snap peas are sweetest the day they're picked. As soon as they're harvested, their natural sugars slowly begin converting to starch, so the sooner you enjoy them, the sweeter and crispier they'll taste.

HARVEST FACTS

When Are Sugar Snap Peas in Season?

Sugar snap peas thrive in cool weather and are one of the signature vegetables of late spring and early summer. Most harvests begin in April and continue through June, with many higher-elevation gardens producing beautiful sugar snap peas well into July. Once summer temperatures become consistently hot, the vines naturally slow down and the pods become less tender.

How to Choose the Best Sugar Snap Peas

Unlike English peas, sugar snap peas are harvested while the pods are still young, plump, and completely edible. Look for bright green, glossy pods that snap cleanly when bent and feel crisp in your hand. Avoid pods that are limp, yellowing, wrinkled, or oversized, as they'll often be stringier and less sweet.

How to Store Sugar Snap Peas

Store sugar snap peas unwashed in a breathable bag or loosely covered container in the refrigerator. They're at their sweetest and crispest within a few days of harvest, so enjoy them as soon as possible. If they've lost a little crunch, soak them in ice water for 20 to 30 minutes before serving to help restore their crisp texture.

KEEP YOUR SPRING & SUMMER KITCHEN COOKING WITH ME

One of my favorite parts of cooking with the seasons is discovering how one harvest naturally leads to the next. If this Spring Sugar Snap Pea Salad brought a little extra freshness to your table, keep celebrating the season with Spring Pea & Herbed Goat Cheese Toast with Bacon for an easy lunch, drizzle Basil Vinaigrette over your favorite vegetables and salads, or gather friends around a bowl of BLT Corn Salad with Warm Bacon Shallot Vinaigrette as sweet summer corn begins to arrive. Bring Potato Crust Quiche with Wild Mushrooms & Goat Cheese to your next brunch gathering, and when tomatoes begin overflowing from gardens and farmers markets, Summer Tomato Carpaccio with Basil Vinaigrette is another beautiful way to celebrate the harvest with simple, vibrant ingredients.

Thank you for spending a little time in my kitchen today. Every recipe is another opportunity to discover a new ingredient, learn a new technique, and appreciate the hands that brought the harvest to your kitchen. I hope you'll continue exploring the harvest with me, discovering new ingredients, building confidence, and creating meals that bring people together around your table.

FEATURED FARMER: Sides Pea Farm

Since 1957, Sides Pea Farm in Canton, Texas has been proving that a family farm can grow more than exceptional produce, it can grow lasting relationships. What began when Winford and Virginia Sides purchased 70 acres and discovered a passion for growing peas and beans has become a nearly 70-year family legacy built on hard work, hospitality, and a commitment to quality. Virginia spent more than 35 years serving customers at the Dallas Farmers Market, where many families returned season after season, not just for fresh peas, but for the warm conversations and genuine care that became part of every visit. Today, their grandson, Brandon Sides, continues that tradition, carrying forward the values his grandparents planted decades ago. Every crisp pea is a reminder that remarkable ingredients begin with remarkable people, and every harvest has a story worth celebrating.

*The sugar snaps in this recipe came from Tagge’s Famous Fruit & Veggie Farm

EQUIPMENT NEEDED

• Baking sheet: For toasting the almonds.
• Parchment paper (optional): Makes cleanup easier.
• Chef's knife: For slicing and chopping.
• Cutting board: Protects your work surface.
• Vegetable peeler: For peeling lemon zest.
• Small saucepan: To heat the olive oil.
• Heatproof bowl: For infusing the dressing.
• Medium mixing bowl: For the yogurt mixture.
• Large mixing bowl: For tossing the salad.
• Wooden spoon or silicone spatula: For stirring and mixing.
• Citrus juicer : Makes juicing the lemon easy.
• Measuring cups and spoons: For accurate measurements.
• Serving platter or shallow serving bowl: For an elegant presentation.

Print Pin

Spring Sugar Snap Pea Salad with Lemon, Mint & Greek Yogurt

Fresh, crisp, and bursting with seasonal flavor, this Spring Sugar Snap Pea Salad with Lemon, Mint & Greek Yogurt features thinly sliced sugar snap peas tossed with fresh herbs, toasted almonds, and a warm garlic chili dressing, all served over a creamy Greek yogurt base. It's a refreshing spring side dish that pairs beautifully with grilled meats, seafood, or your favorite vegetarian meal.

Course Dinner, Lunch, Salad, Side Dish

Cuisine Mediterranean, Modern Australian

Keyword Spring Sugar Snap Pea Salad, Spring Sugar Snap Pea Salad with Greek Yogurt

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Cooling, Infusing, Assembly 10 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 235kcal

Ingredients

• pinch Flaky sea salt to season throughout
• 1 lemon (about 120 g)
• 5 cups sugar snap peas (375 g) trimmed and sliced diagonally
• ⅓ cup fresh dill sprigs (10 g) chopped
• ½ cup fresh mint leaves (13 g) roughly torn
• 2 spring onions (60 g) sliced, green and white parts separated
• ½ cup roasted almonds (70 g) chopped
• 1 ¼ cup Greek yogurt (307 g)
• 1 teaspoon whole cumin seeds (2 g) toasted and rough chopped

Dressing

• 2 cloves garlic (10 g) minced
• 1 long red chili (15 g) thinly sliced
• ¼ cup extra virgin olive oil (60 ml)
• 1 tablespoon honey (21 g)

Instructions

• Toast the almonds. Preheat the oven to 350°F (177°C). Spread the almonds in a single layer on a baking sheet and toast for 5 minutes, or until lightly golden and fragrant. Let cool completely, then roughly chop.
  ½ cup roasted almonds
• Prep the Lemon Peel: Using a vegetable peeler, remove 5 wide strips of lemon zest and set them aside. Slice the reserved lemon zest into very thin strips.
  1 lemon
• Make the yogurt base. In a medium bowl, combine the Greek yogurt, toasted cumin seeds, half of the chopped dill, a pinch of flaky sea salt, and 1 tablespoon (15 ml) fresh lemon juice. Stir the yogurt until smooth, then refrigerate while you prepare the salad.
  ⅓ cup fresh dill sprigs, 1 ¼ cup Greek yogurt, 1 teaspoon whole cumin seeds, pinch Flaky sea salt
• Infuse the dressing. Heat the olive oil in a small saucepan to 320°F (160°C). Place the garlic, sliced white parts of the spring onions, and red chili in a heatproof bowl. Carefully pour the hot oil over the vegetables. Add the honey, and a pinch of flaky sea salt. Stir to combine and let the dressing infuse for about 5 minutes.
  2 spring onions, 2 cloves garlic, 1 long red chili, ¼ cup extra virgin olive oil, 1 tablespoon honey
• Assemble the salad. In a large bowl, combine the thinly sliced sugar snap peas, remaining dill, green spring onion tops, mint, roasted almonds, and lemon zest. Pour the warm garlic chili dressing over the salad and toss gently until everything is evenly coated.
  5 cups sugar snap peas, ½ cup fresh mint leaves
• Plate and serve. Spread the Greek yogurt mixture onto the base of a serving platter or shallow serving bowl. Spoon the dressed sugar snap pea salad over the yogurt. Finish with an extra sprinkle of flaky Maldon sea salt and serve immediately.

Notes

Nutrition

Calories: 235kcal | Carbohydrates: 17g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 24mg | Potassium: 422mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1370IU | Vitamin C: 74mg | Calcium: 142mg | Iron: 3mg

DIETARY CONSIDERATIONS

The dietary categories below are provided as a quick reference to help you determine whether this recipe may fit your dietary preferences. They are intended as a helpful guide, not as medical or nutritional advice. Individual ingredients and brands can vary, so always check product labels if you have food allergies, sensitivities, or specific dietary needs.

• DF (Dairy Free): No, this recipe contains Greek yogurt.
• EF (Egg Free): YES This recipe contains no eggs.
• GF (Gluten-free): YES This recipe is naturally gluten-free.
• NF (Nut Free): No, this recipe contains almonds.
• PB (Plant Based): No, this recipe contains Greek yogurt and honey.
• SF (Sugar Free): No, this recipe contains honey.
• VE (Vegetarian): YES This recipe contains no meat, poultry, or seafood.
• VG (Vegan): No, this recipe contains Greek yogurt and honey.
• Paleo: No, Greek yogurt is not Paleo compliant.
• Keto: No, sugar snap peas and honey make it too high in carbohydrates.
• Whole30: No, this recipe contains Greek yogurt and honey.