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Spring Pea Salad with Creamy Curry Dressing


When the fresh green peas are in your garden or supermarket, this is a perfect salad to make for dinner! The spicy curry flavors in the dressing complement the fresh sweet green peas.

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  • 4 cups sugar snap peas, trimmed and diagonally sliced
  • 1 tablespoon Madras curry powder
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 cup canola mayonnaise
  • 3 tablespoons plain 2% Greek yogurt
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup very thinly vertically sliced red onion
  • 1/3 cup torn fresh mint leaves
  • 1 (10-ounce) package frozen petite green peas, thawed
  • 1 cup very thinly sliced radishes
  • 2 ounces feta cheese, crumbled (about 1/2 cup)


Servings 12
Preparation time 20mins
Cooking time 20mins
Adapted from


Step 1

Bring a large pot of water to a boil. Add snap peas; cook 2 minutes. Drain and rinse with cold water; drain well. Set aside.

Combine curry and juice in a small bowl. Let stand 5 minutes. Add mayonnaise and the next 5 ingredients (through black pepper), stirring well with a whisk.

Combine snap peas, red onion, mint, and green peas in a large bowl. Add mayonnaise mixture; toss gently to coat. Top with radishes and feta cheese.


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