Buttermilk Spring Pea Salad: A Fresh & Creamy Spring Delight

There’s something magical about spring produce—the crisp snap of sugar snap peas, the sweetness of fresh peas, and the tang of buttermilk dressing all come together in this Buttermilk Spring Pea Salad. It’s the kind of dish that makes you want to throw open the windows, set the table with a checkered cloth, and invite friends over for a lazy afternoon lunch. Whether you’re prepping for a picnic, a potluck, or just craving a bright side dish, this salad is here to save the day.

I first stumbled upon this recipe when I had a surplus of peas from my local farmers’ market (bless those early spring harvests!). I wanted something light yet satisfying, and after a little experimentation, this creamy, herb-flecked beauty was born. The buttermilk dressing adds a subtle tang, while the peas and radishes bring crunch and color. It’s like spring in a bowl—fresh, vibrant, and utterly irresistible. Plus, it comes together in under 20 minutes, which means more time for enjoying the sunshine!

Why You’ll Love This Buttermilk Spring Pea Salad

This salad is a winner for so many reasons. Here’s why it’ll become a staple in your spring recipe rotation:

Quick & Easy: Ready in 15 minutes—no cooking required!
Perfect for Gatherings: A crowd-pleaser at picnics, BBQs, or Easter brunch.

Packed with Freshness: Loaded with spring veggies and herbs.
Versatile: Swap ingredients based on what’s in season or your fridge.

How to Make Buttermilk Spring Pea Salad

This recipe is as simple as tossing a few ingredients together, but here’s how to make it shine:

Ingredients

2 cups fresh peas (or thawed frozen peas)
1 cup sugar snap peas, thinly sliced
4 radishes, thinly sliced

1/4 cup red onion, finely diced
1/4 cup fresh mint, chopped
1/2 cup buttermilk

2 tbsp Greek yogurt
1 tbsp lemon juice
1 tsp honey

Salt & pepper to taste

Instructions

In a large bowl, combine peas, snap peas, radishes, red onion, and mint.
In a separate bowl, whisk together buttermilk, Greek yogurt, lemon juice, honey, salt, and pepper.

Pour the dressing over the veggies and toss gently to coat.
Chill for at least 10 minutes before serving to let flavors meld.

Recipe Tips & Variations

Want to make this salad your own? Here are a few ideas:

Add Protein: Toss in grilled chicken or crumbled feta for a heartier meal.
Herb Swap: Try dill or parsley instead of mint for a different flavor.
Make It Ahead: This salad keeps well in the fridge for up to 2 days.

If you love fresh, seasonal salads, you’ll adore this Spring Vegetable Medley—it’s another favorite for sunny days!

Frequently Asked Questions

Can I use frozen peas?

Absolutely! Just thaw them first and pat dry to avoid excess moisture.

What can I substitute for buttermilk?

Mix 1/2 cup milk with 1 tsp lemon juice or vinegar and let it sit for 5 minutes.

How long does this salad last?

It’s best within 1–2 days, as the veggies will soften over time.

Can I make it dairy-free?

Yes! Use coconut yogurt and a dairy-free buttermilk alternative.

What pairs well with this salad?

Try it with Grilled Lemon Herb Chicken or crusty bread.

Can I add other veggies?

Of course! Cucumber, asparagus, or baby spinach would be delicious.

There you have it—a salad that’s as easy to make as it is delightful to eat. Whether you’re serving it at a spring gathering or just treating yourself to a fresh, flavorful lunch, this Buttermilk Spring Pea Salad is sure to bring a little sunshine to your table. For more seasonal inspiration, check out Simply Recipes’ spring collection or our guide to Farmers’ Market Finds. Happy cooking!