Go Back
Creamy cucumber pea salad with fresh ingredients in a bowl

Creamy Cucumber Pea Salad

A bright, crunchy, and refreshing salad featuring cucumbers, snap peas, and a creamy yogurt-mayo dressing that’s perfect for picnics and potlucks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups thinly sliced mini cucumbers Choose firm, blemish-free mini cucumbers for maximum crunch.
  • 1.5 cups frozen English peas Cook only until tender; fresh peas can be used in season.
  • 1.5 cups thinly sliced sugar snap peas Sliced thinly for optimal mixing.
  • 1 cup thinly sliced radishes Adds a crisp texture.
Dressing
  • 0.25 cup plain Greek yogurt Full-fat for creaminess, or 2% for lighter results.
  • 2 tablespoons mayonnaise Adds richness to the dressing.
  • 1 tablespoon finely chopped fresh dill Use fresh for better flavor.
  • 1 tablespoon finely chopped fresh chives Chives should be added just before serving.
  • 1 clove garlic, grated For added flavor in the dressing.
  • 1 tablespoon freshly squeezed lemon juice Brightens the flavor of the dressing.
  • to taste Salt & pepper Season to taste.
Finishing Touch
  • 0.5 cup crumbled feta cheese Provides a salty and tangy finish.

Method
 

Preparation
  1. Cook the frozen English peas according to package directions until just tender. Drain and rinse under cold water or plunge into ice water to stop cooking.
  2. In a bowl, whisk together the Greek yogurt, mayonnaise, chopped dill, chopped chives, grated garlic, lemon juice, and salt and pepper until well combined.
  3. In a large bowl, toss the sliced cucumbers, sugar snap peas, radishes, cooled peas, and crumbled feta until evenly mixed.
Serving
  1. Pour the dressing over the vegetable mixture and toss gently to coat. Adjust seasoning with additional salt, pepper, or lemon juice as needed, and serve immediately.

Notes

Keep everything well chilled before serving for the best texture. Store any leftovers in an airtight container for up to 2 days, but keep dressing separate to avoid sogginess. This salad does not freeze well.