Snap Pea and Steak Salad with Green Goddess Yogurt Dressing
7+ colorSTHE WHY BEHIND THIS RECIPE
I’ve been creating tons of recipes centered around snap peas lately because they’re in season at the moment and feel especially refreshing and satisfying to me! I love the combination of ingredients in this simple spring salad—the peppery arugula pairs perfectly with juicy steak, crisp snap peas, creamy avocado, and the tang of pickled shallots. The green goddess dressing brings it all together with a herby richness that feels indulgent yet still light and fresh. I made this for my parents last week and they said they had zero notes, it was ready for you guys!
I think this salad is excellent with flank steak, but you can use whatever protein you have—salmon, chicken, even soft boiled eggs. I get my steak from Force of Nature because it’s regenerative, grass-fed, and grass-finished (plus the best price for the quality I’ve found), but I’ll splurge on a farmers market cut sometimes also when I want to treat myself! The steak cooking method below is tried and true and I learned it from the Food Lab book by J. Kenji López-Alt.
You can also toss in seasonal fruit like peaches or blueberries for sweetness, or a little feta if you want it a little saltier.
Snap peas are peaking right now in spring, so this is the perfect moment to make it!!
Yields: 3-4 servings
Total time: ~30 minutes
Prep time: 15-20 minutes
Cook time: 10 minutes
WHAT YOU NEED
TOOLS
Cast iron pan or use your grill!
Large salad bowl or platter
INGREDIENTS
Salad
1 lb grass-fed steak (flank, skirt, or NY strip — or swap for salmon, chicken, or any protein)
2 cups snap peas, sliced on the diagonal
3–4 radishes, thinly sliced
4 cups arugula or mixed greens
1 avocado, sliced
1/4 cup pistachios or your nut of choice (optional)
1/2 lemon (you’ll use the other half in the dressing)
2 tbsp olive oil
Tallow, avocado oil, or ghee for searing the steak
Kosher salt, black pepper, flaky salt
Quick-Pickled Shallots (optional but worth it)
1 small shallot, thinly sliced
2 tbsp red wine vinegar
Pinch of salt
Green Goddess Yogurt Dressing
1/2 cup greek yogurt
1 cup fresh herbs (any combo — mint, basil, and chives is my favorite)
2 tbsp olive oil
1/2 lemon or ~1 tbsp lemon juice
1 small garlic clove or pinch of garlic powder (optional)
Kosher salt and black pepper to taste
Splash of water to thin, if needed
HOW TO DO IT
1. Pickle the shallots
Combine shallot, vinegar, and salt in a small bowl. Let sit for 10–15 minutes while you prep everything else.
2. Make the dressing
Blend 1/2 cup yogurt, 1 cup herbs, juice from 1/2 lemon, 1 garlic clove, kosher salt, and pepper until smooth. Add a splash of water if needed to thin. Stir in olive oil by hand at the end — blending it can break the polyphenols in olive oil and make it bitter
3. Cook the steak
Salt generously 40 minutes ahead if you can — this deeply seasons and tenderizes.
Pat steak dry before cooking for the best sear.
Heat a cast iron skillet over high until just smoking (or use a grill).
Lightly oil the steak (not the pan!!)
Sear 1–2 minutes without moving, then flip every 30–60 seconds to build an even crust.
Cook to your liking (120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium).
Let rest 5–10 minutes. Finish with flaky salt.
4. Assemble the salad
Toss greens with juice from the other lemon half and 2 tbsp olive oil.
Layer greens, snap peas, radishes, avocado. Slice steak and place on top.
Spoon over pickled shallots and drizzle with dressing. Sprinkle pistachios on top!
5. Serve
Finish with flaky salt and black pepper. Enjoy!
SWAPS, TIPS & TRICKS
SWAPSProtein swaps: Works great with salmon, grilled chicken, or even soft-boiled eggs for a lighter version.
Fruit addition: Peaches, blueberries, or strawberries add amazing sweetness and color if you have them!
Cheese is always a good idea: Crumbled feta adds salty tang — totally optional but delish.
Crunch hack: No pistachios? Use pumpkin seeds, walnuts, or crispy shallots for texture!
No fresh herbs? Use 2-3 tbsp dried herbs instead, or blend yogurt with pesto for a shortcut.
TIPS
Make ahead: The dressing and shallots can be made up to 3 days in advance. Store dressing in a sealed glass jar and give it a good shake before using.
Leftovers: Store components separately for best texture. Dressed greens get soggy, but leftover steak and veggies keep well in the fridge for up to 2 days.
Nutritional Info
Per serving, yields 3-4 servings
Calories: 415
Carbohydrates: 9g
Fiber: 4g
Net carbs: 5g
Protein: 31g
Fat: 29g
Sodium: 469mg
Sugar: 3g
