Snap Pea and Cucumber Salad

Total Time:
16 min
Prep:
12 min
Inactive:
2 min
Cook:
2 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Salad:
  • 1 pound sugar snap peas, trimmed
  • 2 small Persian cucumbers, unpeeled, thinly sliced
  • 1 cup (about 1/2 pint) cherry or grape tomatoes, halved
  • 1/4 cup chopped fresh dill
  • Dressing:
  • 2 tablespoons fresh lemon juice (from 1/2 large lemon)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon zest
  • Kosher salt and freshly ground black pepper
Directions
  • For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.

  • For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.

  • Pour the dressing over the salad and toss until coated.

  • Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.


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