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.
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