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Cucumber-and-Sugar Snap Salad

Photo: Hector Sanchez; Styling: Lydia Degaris Pursell
Hands-on time 20 mins
Total time 20 mins
Yield Makes 8 servings
No cukes or sugar snaps on hand? Almost any raw veggie will do. Try using bell peppers, jicama, or fresh corn kernels.


  • 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

How to Make It

  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.