Pea Salad - 2 Guiding Stars
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To preserve snap and color in your peas, take the extra step of prepping an ice bath. Whether you’re boiling fresh peas or steaming frozen ones, dump the hot peas into the ice bath as soon as they’re finished cooking. This will also help chill them to minimize the time between cooking and eating as this salad is best cold.


  • ¼ cup yogurt
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. mayonnaise
  • ½ Tbsp. lemon juice
  • 8 mint leaves, minced
  • ½ shallot, minced
  • Freshly ground black pepper
  • 1 lb. young sugar snap peas or snow peas, trimmed and cooked


  1. Whisk together all ingredients except for snap peas.
  2. Toss snap peas with dressing and chill. Serve cold.
Nutritional analysis per serving: Calories 145; Total Fat 9.5g (13% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 2mg (0% DV); Sodium 30mg (1% DV); Total Carbohydrate 10g (4% DV); Dietary Fiber 3g (11% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 6% DV; Vitamin C 80% DV; Vitamin K 30% DV; Pantothenate 20% DV.
Recipe by Guiding Stars at
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