Description
A refreshing and vibrant salad featuring sweet spring peas, crisp vegetables, and a tangy buttermilk dressing. 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
- 1/4 cup fresh mint leaves, chopped
- For the dressing:
- 1/2 cup buttermilk
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For garnish:
- 1/4 cup crumbled feta cheese
- 2 tablespoons toasted pine nuts
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 the dressing over the salad and toss gently to coat all ingredients evenly.
- 4. Refrigerate for at least 30 minutes to allow flavors to meld.
- 5. Before serving, sprinkle with crumbled feta cheese and toasted pine nuts.
- 6. Serve chilled and enjoy!
Notes
For a creamier texture, blend the dressing ingredients in a food processor. Substitute Greek yogurt for mayonnaise if desired. Salad tastes best when served within 24 hours.