Easy Cucumber Pea Salad with Radishes

There’s something irresistible about fresh spring produce. Crisp snap peas, crunchy radishes, tender English peas, and cool cucumbers come together in perfect harmony in this Easy Cucumber Pea Salad with Radishes. It’s light, bright, refreshing, and the kind of dish that feels just right for sunny picnics, backyard barbecues, or a quick weeknight dinner paired with herb chicken ou grilled veggies.

If you’re a fan of vibrant spring veggies, dairy-free options, and fresh, healthy salads that don’t skimp on flavor, then this creamy, crunchy bowl of goodness is exactly what you need. Whether you’re following a plant-based diet, exploring more seasonal eating, or just want a new way to enjoy your garden harvest, this pea salad will quickly become a go-to favorite.

Why You’ll Love This Salad

It’s bursting with texture and flavor. Crunchy snap peas et radis meet creamy dairy free yogurt, creating a balance of crisp and smooth in every bite.
Dairy-free and gluten-free. Perfect for those with dietary preferences or restrictions.
Super quick to make. This salad is ready in just 15 minutes—ideal for weeknights or last-minute guests.
Versatile. Pair it with grilled proteins like herb chicken, or serve it as a refreshing side for your favorite grilled veggies.
Seasonal and nutritious. Made with fresh spring veggies comme English peas, radiset les concombres, this dish is packed with vitamins, minerals, and fiber.

Ingrédients

This salad features simple, fresh ingredients that are easy to find at your local market or farm stand.

Vegetables:

1 cup English peas (fresh or frozen) – Sweet and tender, these add a lovely pop of green.
1 cup snap peas, trimmed and sliced – For added crunch and a mildly sweet flavor.
1 large cucumber, thinly sliced – Preferably Persian or English cucumbers for fewer seeds.
4-5 radishes, thinly sliced – For color and peppery bite.
2 oignons verts, tranchés finement – Optional, for a mild onion flavor.

Dressing:

½ cup dairy free yogurt – Coconut, cashew, or almond-based yogurts work great here.
1 cuillère à soupe d'huile d'olive – Adds richness and helps the dressing cling to the veggies.
1 teaspoon lemon zest
1 cuillère à soupe de jus de citron frais – For a burst of acidity and brightness.
1 tablespoon fresh dill, chopped – A springtime herb that pairs beautifully with cucumbers and peas.
Sel et poivre au goût

En option:

Fresh mint or parsley, for extra herbs.
Toasted sunflower seeds or slivered almonds for crunch.

How to Make Cucumber Pea Salad with Radishes

Step 1: Blanch the Peas (If Using Fresh)

If using fresh English peas, blanch them in boiling water for 1-2 minutes until just tender. Then, immediately plunge them into an ice bath to preserve their bright green color. Drain well.

Frozen peas can be thawed and used directly without blanching.

Step 2: Prep the Veggies

Wash and slice all vegetables thinly. The thinner, the better—it ensures a nice balance of flavor and texture in each forkful.

Slice cucumbers into coins or half-moons.
Trim snap peas and slice on the diagonal for visual interest.
Thinly slice radishes with a mandoline or sharp knife.
Chop green onions and herbs.

Étape 3: Faire la Vinaigrette

In a small bowl, whisk together:

Dairy free yogurt
L'huile d'Olive
Lemon zest and juice
Chopped dill
Sel et poivre au goût

Taste and adjust seasoning if needed. This dressing should be creamy and tangy with a fresh herbal note.

Step 4: Toss and Serve

In a large bowl, combine all your prepped vegetables. Pour the dressing over the top and gently toss to coat.

Garnish with additional herbs, cracked pepper, or seeds if desired. Serve immediately for the freshest texture, or chill for up to 1 hour before serving.

Tips for the Best Spring Veggie Salad

Use the freshest ingredients. Fresh produce truly shines in this salad. Farmer’s market finds will elevate the flavor.
Slice thinly and evenly. Especially for cucumbers and radishes, this creates a better texture.
Don’t overdress. Start with half the dressing and add more as needed to avoid a soggy salad.
Make it ahead. While best fresh, you can prep the vegetables a few hours ahead and dress just before serving.
Add protein. Top with shredded herb chicken or toss with some chickpeas for a heartier version.

Servir Les Idées

Cette radish salad with cucumbers and peas is versatile and can complement many dishes:

1. As a BBQ Side

Pair it with grilled veggies, veggie burgers, or tofu skewers. The cool creaminess balances smoky grilled flavors perfectly.

2. With Herb Chicken

Serve it next to roasted or grilled herb chicken for a full meal that feels clean and satisfying.

3. In a Picnic Spread

Add it to a spread of pasta salad, roasted potatoes, fruit skewers, and lemonade for a fresh and festive outdoor feast.

4. Topped with Eggs

Try topping with jammy soft-boiled eggs or sliced hard-boiled eggs for a light lunch.

5. In a Grain Bowl

Layer with cooked farro, quinoa, or brown rice and roasted chickpeas to build a nutritious bowl.

Ingredient Swaps & Variations

Cette pea salad is endlessly customizable:

No dairy-free yogurt? Use hummus, tahini, or mashed avocado for a different creamy base.
Prefer spice? Add sliced jalapeños or a pinch of chili flakes to the dressing.
More crunch? Toss in chopped nuts, seeds, or crispy shallots.
Vegan protein boost? Add cooked lentils, marinated tofu, or white beans.

Health Benefits of Spring Veggies

Spring vegetables are not only delicious but also packed with nutrients:

English peas are rich in plant protein, fiber, and vitamins A, C, and K.
Snap peas provide antioxidants and gut-friendly fiber.
Radishes are detoxifying and support digestion with natural compounds.
Les concombres hydrate the body and contain silica, beneficial for skin health.

This salad celebrates the natural goodness of these spring veggies, creating a dish that supports overall wellness while satisfying the tastebuds.

Why Choose Dairy-Free Yogurt?

Opting for dairy free yogurt not only makes this dish vegan and lactose-free but also introduces a range of flavor profiles. Coconut yogurt offers a subtle sweetness, almond yogurt has a mild nutty flavor, and cashew yogurt provides extra creaminess.

It’s an easy way to make traditional creamy cucumbers more inclusive without sacrificing taste or texture.

Storage Tips

While this salad is best eaten fresh, it can be stored:

In the fridge: Store leftovers in an airtight container for up to 2 days. Note that the veggies may release some water over time.
Avoid freezing: The texture of cucumbers and snap peas doesn’t hold up well after freezing.

If you plan to make this ahead for meal prep, keep the dressing separate and combine just before serving to retain freshness.

Make It a Full Meal

Want to turn this salad into a balanced plate? Try pairing it with:

Lemon herb grilled chicken breast
Roasted sweet potatoes or baby carrots
Charred asparagus or grilled zucchini
A side of sourdough or pita bread

This makes a satisfying spring or summer meal with a beautiful range of textures and flavors.

Conclusion

Cette Easy Cucumber Pea Salad with Radishes is everything you love about springtime in one simple, refreshing dish. With crisp vegetables, a tangy creamy dressing made from dairy free yogurt, and customizable ingredients, it’s a healthy and versatile recipe that you’ll return to all season long.

Whether you’re serving it with herb chicken, adding it to a picnic table, or simply enjoying it as a light lunch on a warm day, this radish salad is sure to become a new staple in your seasonal rotation. Fresh, fast, and full of flavor—it’s proof that pea salad doesn’t have to be boring or old-fashioned.