Description
A refreshing and vibrant salad featuring sweet spring peas tossed in a creamy buttermilk dressing, perfect for picnics or light lunches.
Ingredients
Scale
For the Crust:
- For the salad:
- 2 cups fresh spring peas (or frozen, thawed)
- 1 cup sugar snap peas, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/4 cup red onion, finely diced
- 2 tbsp fresh mint leaves, chopped
- For the dressing:
- 1/3 cup buttermilk
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
1. Prepare the Crust:
- 1. In a large bowl, combine spring peas, sugar snap peas, radishes, red onion, and mint.
- 2. In a separate small bowl, whisk together buttermilk, mayonnaise, lemon juice, honey, garlic powder, salt, and pepper until smooth.
- 3. Pour dressing over the pea mixture and toss gently to coat all ingredients evenly.
- 4. Chill for at least 30 minutes before serving to allow flavors to meld.
- 5. Garnish with additional mint leaves if desired and serve cold.
Notes
For extra crunch, add 1/4 cup toasted almonds. Substitute Greek yogurt for mayonnaise if preferred. Dressing thickens when chilled – stir in a teaspoon of water if needed before serving.