Snap Pea Salad


1-pound snap peas, strings removed and cut in half

½ cup plain Greek yogurt

1 T apple cider vinegar

1 teaspoon Sucanat (dehydrated cane juice), or to taste

Salt and pepper, to taste

2 strips cooked bacon, crumbled (optional)

6 ounces gouda cheese, diced

¼ small red onion, minced

2 T chopped fresh parsley



  1. Cook peas in boiling water until bright green, about 1 minute. Drain and rinse with cold water until cool; set aside.
  2. In a bowl, combine yogurt, vinegar, sugar, salt, and pepper. Toss peas, bacon, cheese, and onions with yogurt mixture to coat; fold in the parsley.
  3. Cover and refrigerate for 2 hours before serving.

Serves: 4-6


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