Snap Pea and Radicchio Salad with Creamy Garlic Yogurt Dressing
A tangy garlic sauce enlivens crisp veggies and purple leaves for a refreshing dish.
This crisp and colorful salad features the sweet crunch of fresh snap peas paired with the gentle bitterness of radicchio, all brought together by a garlicky yogurt dressing that adds richness without overwhelming the vegetables. Finished with toasted hazelnuts and golden homemade breadcrumbs, this salad is a textural and visual delight, ideal for springtime lunches, picnics, or as a light dinner side.
Why This Salad Works
- Bright, contrasting flavors: Sweet snap peas and bitter radicchio balance each other, making every bite lively and interesting.
- Creamy, tangy yogurt dressing: Yogurt and garlic pair for a punchy dressing that’s both light and satisfying.
- Playful textures: Crisp vegetables, crunchy toasted nuts, and crisped breadcrumbs make for a crave-worthy salad.
- Packed with nutrition: Legumes, leafy greens, cultured yogurt, and nuts each bring healthful benefits to your table.
Key Ingredients
| Ingredient | Notes |
|---|---|
| Snap Peas | Look for fresh, plump pods with a vibrant green color. |
| Radicchio | Choose tight heads with dark purple-red leaves; slightly bitter and very crisp. |
| Hazelnuts | Toasted for depth and crunch. |
| Day-old Bread | Cubed and fried for homemade croutons or breadcrumbs. |
| Greek Yogurt | Full-fat for creaminess; can substitute with plain yogurt as needed. |
| Fresh Garlic | Finely grated or pressed for strong flavor. |
| Lemon Juice | Freshly squeezed, for tang. |
| Olive Oil | Best quality extra-virgin for superior flavor. |
| Herbs (Chives, Parsley, Mint or Dill) | Optional, for added fragrance and freshness. |
| Salt & Pepper | To balance and season everything perfectly. |
Step-by-Step Recipe
1. Prepare the Garlic Yogurt Dressing
- Add Greek yogurt to a bowl.
- Grate or press 1–2 cloves fresh garlic.
- Squeeze in the juice of half a lemon (about 1 tablespoon).
- Drizzle in a tablespoon of olive oil for body.
- Stir in finely chopped herbs if desired (chives, dill, or parsley).
- Season with salt and pepper to taste.
- Whisk well until smooth and creamy. Cover and refrigerate while you prep the salad.
Optional: For milder garlic flavor, use roasted garlic instead of raw. Adjust garlic to your preference.
2. Toast the Hazelnuts and Make Breadcrumbs
- Toast Hazelnuts: In a dry skillet over medium heat, toast 1/3 cup hazelnuts until fragrant and golden (about 4–6 minutes). Cool, then remove skins by rubbing with a clean towel. Chop coarsely.
- Make Crispy Breadcrumbs: Tear or cube day-old bread (about 1/2 cup). Heat 1–2 tablespoons olive oil in the same skillet; add bread and a pinch of salt. Cook, stirring frequently, until golden and crisp. Drain on paper towels and cool, then crush into rough breadcrumbs.
3. Prep the Vegetables
- Snap Peas: Rinse peas and slice them on the diagonal into bite-size pieces. Removing the string from the pod is optional but makes for a more pleasant texture.
- Radicchio: Remove outer leaves, trim the core, and slice thinly. Rinse well to temper bitterness and spin dry.
4. Assemble the Salad
- Place sliced snap peas and shredded radicchio into a large serving bowl.
- Add half the toasted hazelnuts and half the breadcrumbs.
- Drizzle generously with the garlic yogurt dressing.
- Toss thoroughly to coat everything with dressing.
- Sprinkle with remaining hazelnuts and breadcrumbs just before serving for maximum crunch.
5. Serve and Enjoy
This salad is best served fresh, when the breadcrumbs stay crisp and the vegetables are cold and snappy. Serve immediately as a light lunch, a starter, or as a colorful side to grilled meats, fish, or a springtime brunch spread.
Tips and Variations
- Customize Your Crunch: Try toasted walnuts, almonds, or pine nuts instead of hazelnuts for a different nutty flavor.
- Add More Green: Slice in cucumber or toss in fresh peas for even more spring produce.
- Use Different Greens: Substitute radicchio for endive, frisée, or even thinly sliced red cabbage if you prefer.
- Boost the Protein: Add grilled chicken, salmon, or hard-boiled eggs to turn this into a main dish salad.
- Extra Herbs: Fresh mint, basil, dill, or parsley bring added brightness.
- Vegan Variation: Substitute plant-based yogurt and use maple syrup or agave for a hint of sweetness.
- No-Garlic Option: Omit the garlic for a milder dressing or add just a small pinch for background flavor.
What others are reading
Nutritional Highlights
- Snap peas: Packed with vitamin C, fiber, and antioxidants.
- Radicchio: Rich in vitamin K, anti-inflammatory phytonutrients, and antioxidants.
- Greek yogurt: High in protein and probiotics, with less fat than many creamy dressings.
- Nuts: Source of healthy fats, vitamin E, and plant-based protein.
Serving Suggestions
- Pair with grilled chicken or seared salmon for a satisfying meal.
- Enjoy alongside a bowl of spring soup, like asparagus or leek and potato.
- Serve as a vibrant starter for a holiday or dinner party menu.
- Pack leftovers (without breadcrumbs) for a next-day lunch; add crisp topping just before serving.
Storage and Make-Ahead Tips
- Dressing: Store in an airtight container in the fridge for up to 3 days. Stir before using.
- Veggies: Store prepped snap peas and radicchio separately in the fridge for 1–2 days.
- Breadcrumbs and nuts: Toast and cool completely, then store in a sealed container at room temperature. Add them just before serving to maintain crunch.
Frequently Asked Questions (FAQs)
Q: Can I make this salad ahead of time?
A: Prep the components (slice snap peas, shred radicchio, make dressing, toast nuts/breadcrumbs) up to 1 day in advance. Toss everything together right before serving for the best crunch and texture.
Q: What’s the best substitute for radicchio?
A: Try endive, escarole, frisée, or red cabbage if radicchio is unavailable. Each will bring a slightly different flavor and texture.
Q: Is this salad gluten-free?
A: The salad is gluten-free if you use gluten-free bread for the breadcrumbs, or simply omit them for a fully gluten-free version.
Q: Is there a dairy-free option for the dressing?
A: Substitute dairy-free plain yogurt (such as almond or coconut-based) for the Greek yogurt and follow the same instructions. The flavor will be slightly different but still delicious.
Q: Can I use other types of nuts?
A: Yes! Walnuts, almonds, or even pistachios work beautifully in place of hazelnuts.
Recipe Card
Snap Pea and Radicchio Salad with Garlic Yogurt Dressing
- Serves: 4–6 as a side or 2–3 as a main
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
Ingredients:
- 1/2 pound (225 g) snap peas, trimmed and sliced
- 1 small head radicchio, cored and thinly sliced
- 1/3 cup hazelnuts, toasted and chopped
- 1 cup day-old bread, torn or cubed for breadcrumbs
- 1 cup Greek yogurt (preferably full-fat)
- 1–2 cloves garlic, grated or pressed
- 1 tablespoon lemon juice (freshly squeezed)
- 2 tablespoons olive oil
- 1 tablespoon fresh herbs (chives, mint, dill, or parsley), chopped (optional)
- Salt and black pepper, to taste
Instructions:
- Make the dressing: In a bowl, blend yogurt, garlic, lemon juice, olive oil, herbs, salt, and black pepper. Adjust seasoning to taste. Chill.
- Toast hazelnuts and breadcrumbs: Toast hazelnuts in a skillet, then coarsely chop. In the same skillet, fry bread cubes with olive oil and salt until golden and crisp; cool, then crush.
- Prep vegetables: Rinse and slice snap peas; shred radicchio finely.
- Assemble salad: Toss vegetables with half of the dressing, half of the nuts, and half of the crumbs. Layer remaining nuts and crumbs over top and drizzle additional dressing as desired.
- Serve immediately.
More Spring Salad Inspiration
- Try a shaved asparagus salad with lemon vinaigrette for another ultra-seasonal option.
- Pair with a simple arugula salad with Parmigiano-Reggiano for a quick lunch.
- Create a salad bar with snap peas, radicchio, and other fresh greens for customizable meals.
References
- https://www.shelovesbiscotti.com/best-homemade-garlic-yogurt-sauce/
- https://www.saucefanatic.com/yogurt-garlic-sauce/
- https://www.jcookingodyssey.com/yogurt-sauce/
- https://bojongourmet.com/garlic-yogurt-sauce-mint-dill/
- https://walktoeat.com/blog/garlic-yogurt-sauce/
- https://www.bowenappetit.com/2013/05/27/simple-garlic-herb-yogurt-dressingsauce/
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Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.
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