This week, in my CSA, the crunchiest, sweetest snap peas arrived, and I immediately thought of this Bon Appetit snap pea salad, which I made last year, but never got around to sharing here.

Now’s the time to make it. What’s most interesting to me about this salad is its assembly: You toss slivered snap peas with lemon zest, salt, and olive oil, but no acid. All of the acid comes from the dressing, a mix of buttermilk, yogurt, fresh lemon juice, and garlic. You don’t ever toss the dressing with the snap peas, rather you heap the snap peas atop the dressing. As you serve, the dressing and peas unite.

It’s unconventional but it works, and there’s something about the crisp snap peas with the cool, tangy dressing that just tastes so good. It’s especially delicious alongside grilled bread.

A cutting board with slivered snap peas.
A bowl with the ingredients to make the buttermilk dressing.
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A plate of sugar snap pea salad with buttermilk dressing.

Snap Pea Salad with Buttermilk Dressing

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Description

Adapted from this Bon Appetit recipe.

You can use other vegetables in addition to the snap peas in this salad. I’ve had success with summer squash and spring onions. That said, the snap peas are essential because they retain their crispness, and their crunchy texture is essential.

Ingredients

  • 8 oz. sugar snap peas, strings removed, thinly sliced
  • 2 tablespoons extra-virgin olive oil, plus more to taste
  • 1 lemon
  • Flaky sea salt, such as Maldon
  • Freshly ground black pepper
  • ¾ cup buttermilk
  • 1/4 cup plain whole-milk Greek yogurt
  • 1 small garlic clove, finely grated
  • A large pinch of kosher salt

Instructions

  1. Place sugar snap peas in a large bowl. Dress with the 2 tablespoons oil, the zest of the lemon, a pinch of sea salt, and pepper. Toss lightly and set aside.
  2. Juice the lemon — you should have about 3 tablespoons. In a large serving bowl, whisk together the buttermilk, yogurt, 3 tablespoons lemon juice, garlic, and a large pinch of kosher salt. Taste. Adjust with more salt if necessary.
  3. Taste the snap peas. You’re tasting for salt here as there is no acid — they should taste nicely seasoned.
  4. Pile the sugar snap peas on top of the dressing. Season with more pepper to taste. Serve, being sure to scoop some of the buttermilk dressing onto a plate as you serve.
  • Prep Time: 25 minutes
  • Category: Salad
  • Method: Toss
  • Cuisine: American