Snap Pea and Cucumber Salad

Name: Snap Pea and Cucumber Salad
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 4 servings
Ingredients: 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; 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

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Level: Easy
Total: 16 min

Prep: 12 min
Inactive: 2 min
Cook: 2 min

Yield: 4 servings

Level: Easy
Total: 16 min

Prep: 12 min
Inactive: 2 min
Cook: 2 min

Yield: 4 servings

Ingredients

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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.