Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.
Provided by Claire Saffitz
Categories Bon Appétit Salad Side Sugar Snap Pea Buttermilk Lemon Juice Garlic Vegetarian Yogurt Quick and Healthy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with 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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