Snap Pea and Cucumber Salad

This is a wonderful end-of-summer salad. But, make sure you finish it the day you make it as it doesn't keep very well overnight.


The original recipe came from Giada De Laurentiis.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 1 pound sugar snap peas, trimmed
• 2 cucumbers, sliced thin
• 1/2 pint cherry tomatoes, halved
• 1/4 cup fresh dill, chopped
• 2 T fresh lemon juice (from 1/2 of a large lemon)
• 2 T extra-virgin olive oil
• 1 t lemon zest

1. Bring a large pot of salted water to a boil. Add peas and cook 1-2 minutes or until bright green. Remove from heat, drain and transfer to an ice bath for 5 minutes. Drain and place in serving bowl.

2. Add the cucumbers, tomatoes, and dill.

3. In a small bowl, combine the remaining ingredients until smooth. Season and pour over salad. Mix gently until coated. Serve.