Cucumber Snap Pea Salad

Cucumber Snap Pea Salad is a light, crisp, and refreshing dish made with fresh cucumbers, sugar snap peas, herbs, and a bright lemon dressing. It’s perfect as a side dish or a healthy lunch, especially during spring and summer months when these ingredients are at their peak.

Why You’ll Love This Recipe

• Light and hydrating with a satisfying crunch
• Packed with fresh, seasonal ingredients
• No cooking required – ready in minutes
• Easy to customize with different herbs or add-ins
• A great make-ahead option for picnics, potlucks, or meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sugar snap peas
• English cucumber or Persian cucumbers
• Green onions
• Fresh dill
• Fresh mint
• Lemon juice
• Extra virgin olive oil
• Salt
• Freshly ground black pepper

Directions

1. Prep the vegetables:
   Trim the ends of the sugar snap peas and slice them in half diagonally. Thinly slice the cucumber and green onions.
2. Blanch (optional):
   For extra brightness and tenderness, blanch snap peas in boiling water for 30 seconds, then transfer immediately to ice water. Drain and pat dry.
3. Combine ingredients:
   In a large mixing bowl, toss together the snap peas, cucumber, green onions, chopped dill, and mint.
4. Make the dressing:
   In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
5. Dress the salad:
   Pour the dressing over the vegetables and herbs. Toss gently until everything is well coated.
6. Chill and serve:
   Let the salad sit for about 5–10 minutes before serving to allow flavors to meld. Serve chilled.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 0 minutes (5 minutes if blanching snap peas)
• Total Time: 10–15 minutes

Variations

• Add nuts: Toss in toasted almonds, pine nuts, or pistachios for crunch.
• Cheese: Crumble feta or goat cheese on top for a creamy, tangy twist.
• Add protein: Top with grilled shrimp or chickpeas for a more filling salad.
• Spicy kick: Add sliced radishes or a pinch of chili flakes to the dressing.
• Asian twist: Replace lemon with rice vinegar and add sesame oil and toasted sesame seeds.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
• Best served fresh: The salad is most crisp and flavorful on the day it’s made.
• Reheating: This salad is best enjoyed cold and is not suitable for reheating.

FAQs

Can I make cucumber snap pea salad ahead of time?

Yes, you can prepare it a few hours in advance. For best texture, store the dressing separately and combine just before serving.

Should I peel the cucumbers?

Not necessary if using English or Persian cucumbers, as their skins are thin and tender.

Can I use frozen snap peas?

Fresh is best for crunch, but you can use thawed frozen peas if needed. Blanch briefly to refresh them.

Do I need to blanch the snap peas?

No, it’s optional. Blanching enhances color and tenderness, but raw peas also work well for extra crunch.

What herbs go best with this salad?

Dill and mint are traditional, but you can also try basil, cilantro, or parsley for a different flavor.

How long does it stay fresh?

It stays crisp for about 1–2 days in the fridge. After that, cucumbers may release water and become soggy.

Can I add other vegetables?

Absolutely. Radishes, cherry tomatoes, or thinly sliced fennel are great additions.

What kind of lemon juice should I use?

Freshly squeezed lemon juice gives the best flavor, but bottled juice works in a pinch.

Is this recipe vegan?

Yes, it’s completely vegan and gluten-free as written.

What dishes pair well with cucumber snap pea salad?

It’s a great side for grilled meats, sandwiches, or grain bowls, and pairs especially well with Mediterranean or Asian flavors.

Conclusion

Cucumber Snap Pea Salad is a simple, refreshing dish that brings together crisp textures and bright flavors. Whether served at a summer cookout or as part of a weekday lunch, this salad is a vibrant, healthy addition to any meal. Try it once, and it may become your go-to warm-weather salad.

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