Chef Jessica’s recipe from KATU’s Afternoon Live!
Sugar Snap Pea Salad with Yogurt-Dill Dressing
1 pound sugar snap peas
Bring 4 cups of water to a boil. Add 1 tablespoon salt drop sugar snap peas into the simmering water. Leave in simmering water until peas are bright green and still have a good snap. Approximately 2 minutes. Immediately shock in ice water. Leave until peas are cold. Remove from water and spin to remove water or lay out on towel to dry for 10 minutes. Prep peas further by removing strings and slice thinly.
¾ cup buttermilk
3 tablespoon Greek yogurt, plain, whole milk preferred
2 tablespoon fresh lemon juice
zest of 1 lemon
½ tsp. garlic, minced
2 tablespoon olive oil
Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of salt in a medium bowl. Toss sugar snap peas, 2 tablespoon oil, and 1 teaspoon lemon zest in another medium bowl; season with sea 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, top with more lemon zest and sliced mint.
1 tablespoon fresh mint, sliced into ribbons
2 tablespoon fresh dill, minced