Cucumber Snap Pea Salad
A crisp, lemony salad with cool cucumbers, snappy sugar snap peas, fresh dill, and mint—tossed in a bright olive-oil and lemon vinaigrette. Perfect as a refreshing side or light lunch, and totally no-cook (blanching optional).
Ingredients
- 2 cups sugar snap peas, trimmed and halved diagonally
- 1 large English cucumber, thinly sliced (or 2 Persian cucumbers)
- 2 stalks green onions, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- salt, to taste
- freshly ground black pepper, to taste
- 1 teaspoon maple syrup (optional, balances acidity)
Instructions
- Trim sugar snap peas and slice them diagonally. Thinly slice the cucumber into coins or half-moons. Slice green onions; chop dill and mint.
- Optional: Blanch snap peas in boiling water for 30 seconds, then transfer to an ice bath. Drain well and pat completely dry to preserve the dressing’s flavor.
- In a small bowl, whisk lemon juice and olive oil until emulsified. Season with salt and black pepper; whisk in maple syrup if using.
- In a large mixing bowl, combine snap peas, cucumber, green onions, dill, and mint.
- Pour the dressing over the vegetables and toss gently until evenly coated.
- Let the salad rest 5–10 minutes for flavors to meld. Taste and adjust salt, pepper, or lemon as needed. Serve chilled.
Nutrition
Serving: 1cupCalories: 70kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 90mgFiber: 2gSugar: 4g
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