Creamy 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