Posted by: marthabernie | May 3, 2018

SUGAR SNAP PEA SALAD

Whisk 3/4 cup buttermilk, 3 tablespoons plain whole milk Greek yogurt, 2 tablespoons fresh lemon juice, one finely grated small garlic clove and a large pinch of salt in a medium bowl.    Toss 8 oz sugar snap peas, strings removed, and thinly sliced with 2 tablespoons olive oil and one teaspoon finely grated lemon zest (in another medium bowl).  Season with flaky sea salt and pepper.  Pour dressing into a shallow bowl and pile peas in the center.  Drizzle with more oil and top with more pepper and lemon zest.  Serves 4.


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