Light, Creamy, and Refreshing: What Makes This Salad a Spring Essential
This creamy cucumber pea salad is the epitome of springtime simplicity. With the crisp crunch of cucumbers and sugar snaps, the delicate peppery bite of radishes, and the cool brightness of fresh herbs, each bite is a textural and flavor explosion. The velvety Greek yogurt dressing ties it all together—lighter than mayonnaise-heavy ranch but just as satisfying. Perfect for busy weeknights, potlucks, or as a make-ahead picnic staple, this salad needs no cooking and minimal effort to deliver maximum flavor.
Why You’ll Love This Recipe
- Ready in under 15 minutes with no cooking required
- Uses common pantry and fridge staples like frozen peas and fresh herbs
- Adjustable dressing that works for mild or bold flavor preferences
- Vegetarian-friendly with optional vegan swaps (see tips)
- Cooling, hydrating base that pairs with any protein
Ingredients
Salad Base
- 2 cups thinly sliced mini cucumbers (~⅛” thick)
- 1½ cups English peas (frozen or fresh)
- 1½ cups thinly sliced sugar snap peas
- 1 cup thinly sliced radishes (1/16” thick)
- ½ cup crumbled feta cheese, plus more to taste
Yogurt-Dill Dressing
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh chives
- 1 garlic clove, grated
- 1 tablespoon freshly squeezed lemon juice
- Salt & pepper to taste
Step-by-Step Instructions
- Prepare peas: If using frozen peas (recommended for spring months), cook according to package instructions, then rinse under cold water to stop cooking. This keeps them tender yet crisp.
- Make dressing: In a small bowl, whisk Greek yogurt, mayonnaise, dill, chives, garlic, and lemon juice until smooth. Season with salt and pepper. Set aside.
- Assemble salad: In a large bowl, combine sliced cucumbers, sugar snap peas, radishes, and cooled English peas. Toss gently to mix.
- Combine: Sprinkle feta cheese over the salad, then drizzle dressing to taste. Toss carefully to coat. Serve immediately for the crispest texture.
Tips & Variations
Swap frozen peas for fresh shelling peas in summer seasons. Add diced avocado or a handful of toasted sunflower seeds for extra creaminess and crunch. For dairy-free versions, use vegan yogurt and omit feta or substitute with nutritional yeast.
- Avoid overdressing—the salad’s veggies absorb quickly. Start with half the dressing and add as needed.
- Make ahead tip: Assemble the dressed salad and refrigerate for up to 2 hours before serving to let flavors meld, but don’t let sit longer than 3 hours to prevent sogginess.
- Boost protein: Add ½ cup grilled chicken, chickpeas, or quinoa.
Serving Suggestions
This salad shines as a side for grilled chicken, salmon, or vegetarian burgers. It’s ideal for summer cookouts, Easter brunches, or as a cooling contrast to rich main dishes like roasted meats or creamy pastas. Serve in small bowls as an appetizer with crusty bread or crackers.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 2 days. Best served chilled—this salad does not benefit from reheating. For longer storage (up to 5 days), keep dressing separate and combine fresh before serving.
Nutrition Information
Per serving (2 cups salad with 2 tbsp dressing): ~180 calories*, 9g protein, 14g carbs, 3g fat, 3g fiber. *Approximate values vary by ingredient brands.
Final Thoughts
This creamy cucumber pea salad is your new shortcut to springtime flavor without sacrificing freshness. Whether you’re feeding a crowd or craving a light, healthy meal for yourself, it’s a recipe that consistently impresses with minimal effort. Try it as written or get creative with your favorite add-ins—your taste buds (and guests) will thank you!
PrintCreamy Cucumber Pea Salad: A Refreshing, No-Cook Salad That’s Ready in Minutes
A vibrant spring salad featuring crisp cucumbers, sugar snaps, and radishes in a tangy Greek yogurt-dill dressing. Light, refreshing, and perfect for picnics or quick meals.
- Prep Time: 15
- Total Time: 15
- Yield: 6 servings 1x
- Category: quick
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups thinly sliced mini cucumbers (~⅛” thick)
1½ cups English peas (frozen or fresh)
1½ cups thinly sliced sugar snap peas
1 cup thinly sliced radishes (1/16″ thick)
½ cup crumbled feta cheese, plus more to taste
¼ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
1 garlic clove, grated
1 tablespoon freshly squeezed lemon juice
Salt & pepper to taste
Instructions
If using frozen peas, cook according to package instructions then rinse under cold water to stop cooking
In a small bowl, whisk Greek yogurt, mayonnaise, dill, chives, garlic, and lemon juice until smooth. Season with salt and pepper
In a large bowl, combine sliced cucumbers, sugar snap peas, radishes, and cooled English peas
Sprinkle feta cheese over the salad, then drizzle dressing to taste. Toss carefully to coat. Serve immediately
Notes
Swap frozen peas for fresh shelling peas in summer
Add avocado or toasted sunflower seeds for extra creaminess and crunch
For dairy-free: use vegan yogurt and omit feta or substitute with nutritional yeast
Avoid overdressing—start with half the dressing and add as needed
Assemble salad up to 2 hours ahead and refrigerate
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
