This 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.
If you love this combo, check out my radish salad, creamy tomato salad for more healthy, refreshing options.
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.
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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:
- Lemon Herb Chicken
- Salmon
- Chicken Skewers
- Swedish Meatballs
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
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Recipe Card
Creamy Cucumber Pea Salad
This creamy cucumber pea salad is packed with spring veggies, fresh herbs, and a tangy yogurt-feta dressing. Ready in 15 minutes.
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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
INSTRUCTIONS
- 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!
ADD YOUR OWN PRIVATE NOTES
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
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe has been adapted from Crowded Kitchen.
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