Servings:
Makes 4 servings
Ingredients
Salad
- 1 pound sugar snap peas, trimmed
- 2 pound small persian cucumbers, unpeeled, thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup chopped fresh dill
Dressing
- 1 pound sugar snap peas, trimmed
- 2 pound small persian cucumbers, unpeeled, thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup chopped fresh dill
- 2 tablespoon fresh lemon juice (1/2 large lemon)
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon lemon zest
Preparation
Baking 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 place in a salad bowl.
Add the cucumbers, tomatoes and dill.
For the dressing:In a small bowl, whisk together the lemon juice, olive oil and zest until smooth.
Season with salt and pepper to taste.
Pour the dressing over the salad and toss until coated.
Tips:
As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.
