Say hello to the most delicious summer salad! This sugar snap pea salad is so tasty and easy to make!
This snap peas salad will be the most frequently prepared salad in my kitchen this year. Well, I have many salads that I enjoy and many more to come this season. However, if you love a crunchy texture in your salad as much as I do, then you will adore this bowl. It’s fresh, savory, creamy and crunchy. Ideal for what I require in a salad!
When my friend Diana shared this recipe with me, I immediately went to the grocery store to get all the ingredients the next day, and since then, I have been obsessed! Sugar snap peas salad could be a lunch salad because it’s incredibly satisfying. On the same note, it’s still a salad you could serve as a starter for dinner. So thank you Diana for sharing this recipe with us all!
When I have a salad, I always crave something crunchy in it that is not croutons, which is why I think you will love this recipe so much! So because of that, I use both sugar snap peas and cucumbers! If you love an extra crunch, use the mini cucumbers…those are extra crispy!
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This salad uses simple ingredients, but it is important to use fresh ingredients when you can. Do not substitute the sugar snap peas for sweet green peas or green beans. They do not have the same flavor and will not go well with this salad. It is best to use fresh snap peas and your taste buds will thank you later 😉
Ingredients:
- 8 oz sugar snap peas
- 10 oz cherry tomatoes
- 2 avocados
- 1/2 red onion- thinly cubed
- 16 oz mini cucumbers – you can also use English cucumbers
- squeezed fresh lemon juice from 1/2-1 lemon (depending on how juicy your lemon is and how zesty you want your salad to be)
- 3 tablespoons mayonnaise- or plain yogurt for a healthier option
- 2 tablespoons dill – chopped
- 3 garlic cloves- minced
- salt and black pepper to taste
Sugar snap pea salad recipe
Prep the vegetables by washing and drying them. Cut the cherry tomatoes into fours, slice the mini cucumbers in half, then into little cubes, and cube the snap peas and avocado. Try to cut the tomato, cucumber, avocado, and snap peas into the same size and add them all to a large bowl.
To the bowl add thinly chopped purple onion, mayonnaise, lemon juice, dill, garlic, salt, and pepper to taste. Give the salad a good mix, and enjoy!
Store in the fridge covered with seran wrap. This salad is best if eaten the same day.
Other salads you should try!
Sugar snap pea salad
Equipment
- Knife and cutting board
- Garlic press
- Large mixing bowl
- mixing spoon
Ingredients
- 8 oz sugar snap peas
- 10 oz cherry tomatoes
- 2 avocados
- 1/2 red onion- thinly cubed
- 16 oz mini cucumbers – you can also use English cucumbers
- 1/2 squeezed fresh lemon juice
- 2 tbl mayonnaise- or plain yogurt for a healthier option
- 2 tbl dill – chopped
- 3 cloves garlic- minced
- salt and black pepper to taste
Instructions
- Prep the vegetables by washing and drying them. Cut the cherry tomatoes into fours, slice the mini cucumbers in half, then into little cubes, and cube the snap peas and avocado. Try to cut the tomato, cucumber, avocado, and snap peas into the same size and add them all to a large bowl.
- To the bowl add thinly chopped purple onion, mayonnaise, lemon juice, dill, garlic, salt, and pepper to taste. Give the salad a good mix, and enjoy!
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