Name: Creamy Cucumber Pea Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups english cucumbers (sliced); 1 cups green peas (I used frozen, optional); 1 cup radishes (thinly sliced); 1 tablespoon fresh dill (chopped finely); 1 tablespoon green onions (thinly sliced); 1/2 cup crumbled feta cheese (plus more to taste); 1/4 cup plain Greek yogurt; 2 tablespoons mayonnaise; 1 garlic clove (grated); 1 tablespoon freshly squeezed lemon juice; salt to taste (optional as the feta is already salty!); ⅛ teaspoon black pepper

This creamy cucumber pea salad is the ultimate springtime side-light, creamy, and full of crunchy freshness. It's one of my go-to recipes when I need something quick (just 15 minutes!) that still feels a little special. My spring favorite!

If you love this combo, check out my radish salad, creamy tomato salad for more healthy, refreshing options.

Looking for more refreshing salads? Browse my full Best Cucumber Salad Recipes collection for more ideas.

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Ingredients

English cucumbers - Thinly sliced for a cool, crisp crunch. I prefer these because their skin is tender and they don't need peeling.
English peas (frozen) - I always keep a bag in the freezer. They thaw quickly and taste sweet and fresh.
Radishes - Thin slices add the perfect peppery crunch and a pop of color.
Green peas (optional) - If I have extra, I'll toss them in for added texture and sweetness.
Fresh dill - Bright and herby. A little goes a long way, so chop it fine.
Green onions - Adds a gentle bite without overpowering the salad.
Feta cheese - Crumbly, salty, and so good with the creamy dressing. I always add extra on top!
Plain Greek yogurt - Thick and tangy. I like using full-fat for a creamier texture. You can also use low fat if needed.
Garlic - Freshly grated gives the dressing a savory punch.
Lemon juice - Brightens and balances all the flavors.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Creamy Cucumber Pea Salad

Thaw the peas: Place frozen peas in a bowl of cool water while you prep the rest.
Mix the dressing: In a small bowl, whisk together Greek yogurt, mayo, garlic, lemon juice, salt, and pepper until smooth.
Assemble the salad: In a large bowl, combine cucumbers, peas, radishes, dill, green onions, and feta.
Toss with dressing: Pour dressing over the veggies and gently mix to coat. Add more feta on top if you like.
Serve immediately or chill briefly. Best enjoyed fresh!

Tips

Use a mandoline - For even, thin slices of cucumber and radish.
Don't skip the lemon juice - It really brightens the flavors.
Go light on salt - Taste before adding, since feta can be salty.
Try snap peas - Sugar snap peas are a great swap or addition.
Add fresh herbs - Try chives, mint, or parsley for more herby flavor.
Make it dairy-free - Use dairy-free yogurt and skip the feta or use vegan feta.
Add crunch - Toss in sliced almonds or sunflower seeds.
Chill briefly - A short time in the fridge helps the flavors meld.
Don't overdress - Add dressing slowly until it's just right.
Use leftover dressing - Great on grain bowls or grilled veggies!

What To Serve With Cucumber Salad

This salad goes with so many spring or summer meals. I love it with:

Freezing And Storing Instructions

To Store. Keep in an airtight container in the fridge for up to 2 days. Best within 24 hours.
To Make Ahead. Prep the veggies and dressing separately. Toss right before serving.

More Refreshing Summer Salads

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

Creamy Cucumber Pea Salad

5 from 1 vote

This creamy cucumber pea salad is packed with spring veggies, fresh herbs, and a tangy yogurt-feta dressing. Ready in 15 minutes.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 6 servings

Course: Salad

Calories: 100

Ingredients Equipment Method Nutrition

Ingredients

For the Salad

2 cups english cucumbers sliced
1 cups green peas I used frozen, optional
1 cup radishes thinly sliced
1 tablespoon fresh dill chopped finely
1 tablespoon green onions thinly sliced
½ cup crumbled feta cheese plus more to taste

For the Dressing

¼ cup plain Greek yogurt
2 tablespoons mayonnaise
1 garlic clove grated
1 tablespoon freshly squeezed lemon juice
salt to taste optional as the feta is already salty!
⅛ teaspoon black pepper

Equipment

Method

Thaw the peas: Place frozen peas in a bowl of cool water while you prep the rest.
1 cups green peas
Mix the dressing: In a small bowl, whisk together Greek yogurt, mayo, garlic, lemon juice, salt, and pepper until smooth.
¼ cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 garlic clove, 1 tablespoon freshly squeezed lemon juice, salt to taste, ⅛ teaspoon black pepper
Assemble the salad: In a large bowl, combine cucumbers, peas, radishes, dill, green onions, and feta.
2 cups english cucumbers, 1 cups green peas, 1 cup radishes, 1 tablespoon fresh dill, 1 tablespoon green onions, ½ cup crumbled feta cheese
Toss with dressing: Pour dressing over the veggies and gently mix to coat. Add more feta on top if you like.
Serve immediately or chill briefly. Best enjoyed fresh!

Nutrition

Calories: 100kcalCarbohydrates: 6gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 14mgSodium: 185mgPotassium: 193mgFiber: 2gSugar: 3gVitamin A: 290IUVitamin C: 15mgCalcium: 90mgIron: 1mg