Cucumber-and-Sugar Snap Salad

Southern Living
Cucumber-and-Sugar Snap SaladRecipe
Photo: Hector Sanchez; Styling: Lydia Degaris Pursell
No cukes or sugar snaps on hand? Almost any raw veggie will do. Try using bell peppers, jicama, or fresh corn kernels.
Makes 8 servings


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1/4 cup Greek yogurt
1/4 cup sour cream
1 garlic clove, minced
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce feta cheese, crumbled
1 cup fully cooked shelled frozen edamame (green soybeans), thawed
1 cup fresh sugar snap peas, cut into 1/4-inch pieces
1/2 English cucumber, diced (about 1 cup)
2 celery ribs, diced (about 1 cup)
6 to 8 radishes, cut into thin strips (about 1/3 cup)
1/4 cup finely chopped red onion


Hands-on: 20 Minutes
Total: 20 Minutes

1. Stir together first 7 ingredients in a small bowl; stir in feta cheese.

2. Toss together edamame and next 5 ingredients in a large bowl. Stir yogurt mixture into vegetable mixture. Serve immediately, or cover and chill up to 4 hours.

Created date

July 2013