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Sugar Snap Pea Salad

July 12, 2019

Sugar Snap Pea Salad


  • ¾ 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


  • Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with sea salt and pepper.

  • Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.

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