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 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.

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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 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

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