Snap Pea and Cucumber Salad

Posted by Vanessa in Cooking, March 3, 2011

What a bright, colorful side dish for dinner tonight…don’t you think?

It’s perfect for my daughter and I.  See, she only likes the peas inside the sugar snaps and I really only care for the pod part so she has fun picking out and eating all the peas and I get her leftovers.  We were meant for each other.

The cucumbers and grape tomatoes play a great side kick role to the “star” and the light, simple, lemony dressing keeps you going back for more.  It only takes a few minutes to throw together and even my toddlers will eat their veggies this way.  Do I need to say more?  Just give this one a try!

Snap Pea and Cucumber Salad

recipe from Giada De Laurentiis
  • Prep Time: 15 minutes.
  • Cook Time: 2 minutes.
  • Ready in 17 Minutes.
  • Makes: 4 Servings
  • For the 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
  • For the 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
  • 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. Serve and enjoy!

One Response to “Snap Pea and Cucumber Salad”

  1. Sue says:

    The salad looks delicious! I love snap peas,I prefer to eat the whole thing!

Leave a Reply

You must be logged in to post a comment.