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Creamy Cucumber Pea Salad

A light and refreshing creamy cucumber pea salad that surprises with its nutrient density and silky mouthfeel, perfect for weeknights and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 140
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium English cucumbers, thinly sliced (or 3 Persian cucumbers) For crunch and hydration.
  • 1.5 cups shelled green peas Fresh in season, or thawed frozen.
  • 3/4 cup plain Greek yogurt Substitute with dairy-free coconut/soy yogurt for vegan.
  • 2 tablespoons mayonnaise Optional — for extra silk; skip for lighter version.
  • 2 tablespoons finely chopped fresh dill Or mint for a brighter twist.
  • 1 small red onion or 3 scallions, thinly sliced
  • 1 tablespoon lemon juice For a tangy twist; substitute lime if desired.
  • 1 teaspoon lemon zest
  • 1 teaspoon honey or maple syrup Optional, balances acidity.
  • 1/4 teaspoon sea salt Adjust to taste.
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil Optional, for sheen.
Optional Garnish
  • toasted sunflower seeds or crumbled feta (or vegan feta)

Method
 

Preparation
  1. Place sliced cucumbers in a colander, sprinkle with salt, toss, and let drain for 5–10 minutes.
  2. If using frozen peas, thaw them under cold running water or microwave for 30–45 seconds. For fresh peas, blanch for 30–60 seconds in boiling water, then shock in ice water.
Make the Dressing
  1. Combine Greek yogurt, lemon juice, lemon zest, honey/maple syrup, olive oil (if using), and black pepper. Whisk until smooth.
Assemble
  1. In a large bowl, gently fold cucumbers, peas, red onion/scallions, and dill into the dressing. Taste and adjust salt and acidity.
  2. Add feta or seeds as garnish.
Chill and Serve
  1. Serve immediately for maximum crunch, or chill for 20–30 minutes to meld flavors.

Notes

Store leftovers in an airtight container for up to 3 days but best if consumed within 24–48 hours for peak texture. For make-ahead, keep dressing separate and combine within an hour of serving.