Description
A refreshing and vibrant salad featuring sweet spring peas tossed in a creamy buttermilk dressing with fresh herbs and crisp vegetables. Perfect for picnics or as a light side dish.
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 tablespoons fresh mint, chopped
- 2 tablespoons fresh dill, chopped
- For the dressing:
- 1/3 cup buttermilk
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Crust:
- 1. In a large bowl, combine spring peas, sugar snap peas, radishes, red onion, mint, and dill.
- 2. In a separate small bowl, whisk together buttermilk, mayonnaise, lemon juice, honey, garlic powder, salt, and pepper until smooth.
- 3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- 4. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- 5. Stir gently before serving and adjust seasoning if needed.
Notes
For best results, use fresh peas when in season. If using frozen peas, thaw completely and pat dry before using. Salad can be made up to 8 hours in advance – store covered in refrigerator.