Photo of Lemony sugar snap pea salad by WW

Lemony sugar snap pea salad

Total Time
20 min
15 min
5 min
This tasty side salad is a welcome way to ring in spring. The combination of crisp snap peas and sliced cucumber with fresh mint and tangy feta, makes it ideal for warm weather meals. This salad is best served shortly after preparing it—you can prep all the ingredients ahead of time though and toss them just before serving. Kirby cucumbers are a short variety with bumpy skin. They are wonderfully flavorful and crunchy and are perfect for eating raw, as in this salad. Blanching the sugar snap peas followed by the immediate shock of cold water yields tender peas that still have a bit of a bite.


Sugar snap peas

2 cup(s), whole, about 7 oz

Fresh lemon juice

2 Tbsp

Olive oil

1½ Tbsp

Table salt

¼ tsp, or to taste

Black pepper

tsp, freshly ground

Kirby cucumber

2 average, halved lengthwise, thinly sliced

Crumbled feta cheese

¼ cup(s)


3 Tbsp, fresh, chopped

Peppermint leaves

3 Tbsp, thinly sliced


  1. Bring a large pot of water to a boil. Add snap peas; cook until snap peas turn bright green and are crisp-tender, about 1 minute. Drain and rinse with cold running water; drain again. Trim ends of snap peas and then thinly slice; set aside.
  2. In a medium bowl, combine lemon juice, oil, salt, and pepper. Add sliced snap peas, cucumber, feta, chives, and mint; toss to combine.
  3. Serving size: about 1 cup