Snap pea and cucumber salad
Refreshing Snap Pea and Cucumber Salad: Crisp veggies tossed in a zesty vinaigrette for a perfect balance of flavors and textures. Healthy and delicious!
Ingredients:
- 450g 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
- 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
Instructions:
- To prepare the salad: Start by boiling a large saucepan of water with a pinch of salt over high heat. Add the snap peas and cook them until they turn bright green, this usually takes around 1 to 2 minutes. Once done, drain the snap peas and put them in a bowl of cold water with ice for approximately 2 minutes to cool down. Then, drain them again and place them in a salad bowl. Mix in the cucumbers, tomatoes, and dill.
- To make the dressing: Combine the lemon juice, olive oil, and lemon zest in a small bowl. Whisk the ingredients together until you have a smooth mixture. Season it with salt and pepper according to your taste preferences.
- Drizzle the dressing over the salad and mix everything well until the salad is evenly coated.
- Cook's Tip: Instead of boiling, you can steam the snap peas lightly for about 2 minutes as an alternative method.
Summary:
- Calories: 495 kcal
- Fat: 29 g
- Protein: 16 g
- Carbs: 50 g
- Potassium: 1605 mg
- Magnesium: 153 mg