Spring Pea Salad with Creamy Curry Dressing

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Spring Pea Salad with Creamy Curry DressingRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen

Wonderful flavor comes from Madras curry powder--it's bold but not too heavy. If you can only find regular curry powder, start with half the amount we call for.

Serves 12 (serving size: 1/2 cup)


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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)


Hands-on: 25 Minutes
Total: 25 Minutes

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.

2. 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.

3. 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.

Created date

February 2015

Nutritional Information

Calories 72
Fat 2.5 g
Satfat 0.8 g
Monofat 1 g
Polyfat 0.6 g
Protein 4 g
Carbohydrate 9 g
Fiber 3 g
Cholesterol 4 mg
Iron 2 mg
Sodium 201 mg
Calcium 64 mg