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Cucumber Snap Pea Salad

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A refreshing and crisp cucumber snap pea salad tossed with a light vinaigrette, perfect as a side dish for warm weather meals.

Ingredients

Scale
  • 2 cups snap peas, trimmed and halved
  • 1 large cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp rice vinegar or white wine vinegar
  • 1 tbsp olive oil
  • 1 tsp honey or maple syrup
  • Salt and black pepper to taste
  • 1 tsp lemon zest (optional)

Instructions

  1. Blanch snap peas in boiling water for 1-2 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop cooking.
  2. In a large bowl, combine sliced cucumber, snap peas, and red onion.
  3. In a small bowl, whisk together vinegar, olive oil, honey, salt, pepper, and lemon zest if using.
  4. Pour the dressing over the salad and toss to coat.
  5. Sprinkle chopped dill on top and mix gently.
  6. Chill for 10-15 minutes before serving for best flavor.

Notes

  • Can be made a few hours ahead and stored in the fridge.
  • Add crumbled feta or toasted almonds for extra texture and flavor.
  • English cucumbers or Persian cucumbers work best for minimal seeds and more crunch.

Nutrition

Find it online: https://ukfinda.com/cucumber-snap-pea-salad/