Description
Creamy Cucumber Pea Salad is a delightful and refreshing dish that perfectly captures the essence of spring with its vibrant flavors and crisp textures. This salad combines fresh cucumbers, sweet peas, and crunchy radishes, all enveloped in a creamy yogurt-based dressing that adds a tangy kick. Whether served at a potluck, as a side for grilled meats, or enjoyed as a light lunch on its own, this versatile recipe is both nutritious and easy to prepare.
Ingredients
- 2 cups mini cucumbers, thinly sliced
- 1 ½ cups English peas (frozen)
- 1 ½ cups sugar snap peas, thinly sliced
- 1 cup radishes, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 garlic clove, grated
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- If using frozen peas, cook according to package instructions and rinse under cold water.
- In a small mixing bowl, combine Greek yogurt, mayonnaise, dill, chives, garlic, lemon juice, salt, and pepper. Whisk until smooth.
- In a large salad bowl, combine sliced cucumbers, cooked peas, sugar snap peas, radishes, and feta cheese.
- Pour the dressing over the salad and toss gently until everything is coated. Adjust seasoning if necessary.
- Serve immediately or refrigerate briefly before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: For added crunch and flavor variations, consider including bell peppers or carrots. To enhance freshness even further, chill the salad in the refrigerator for about 30 minutes before serving. If you prefer a dairy-free option, substitute feta cheese with crumbled tofu or use plant-based cheese alternatives.