Serves 4 to 6. A salad of sugar snaps, radishes, feta and mint in a puckery lemon-vinaigrette is light, crisp, complex and flavorful. Enjoy as soon as you make it, as goodness doesn’t keep.

These Sautéed Sugar Snap Peas are a quick and easy side dish that’s bright, fresh, and ready in minutes. They’re lightly cooked in olive oil and butter until crisp-tender, then finished with a spritz ...

6. Add the sugar snaps, cucumbers, cilantro, parsley, scallions, and lime juice. Toss gently until thoroughly combined. 7. Divide the salad among 4 shallow bowls. Garnish with shrimp and mint leaves.

Sugar snap peas are a hybrid — they were invented in the 1970s as a cross between the snow pea and garden pea.

Recipe: Make a cooling salad of flaky hot smoked salmon, sugar snaps, baby potatoes, and a creamy dill dressing By Sally Pasley Vargas Globe Correspondent,Updated July 8, 2025, 10:00 a.m.