Name: Sugar Snap Pea Salad
Yield: 4 servings
Ingredients: 3/4 cup buttermilk; 3 Tbsp. plain whole-milk Greek yogurt; 2 Tbsp. fresh lemon juice; 1 small garlic clove, finely grated; A large pinch of kosher salt; 8 oz. sugar snap peas, strings removed, thinly sliced; 2 Tbsp. extra-virgin olive oil, plus more; 1 tsp. finely grated lemon zest, plus more; Flaky sea salt; Freshly ground black pepper

Image may contain Plant Food Produce Vegetable Sprout Dish and Meal

Photo by Alex Lau, Food Styling by Rebecca Jurkevich

Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.

Recipe notes

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Recipe notes

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