Snap Pea and Cucumber Salad


4 servings
1 pound sugar snap peas, trimmedsugar snap peas1
2 small Persian cucumbers, unpeeled, thinly slicedPersian cucumbers2
1 cup (about ½ pint) cherry or grape tomatoes, halvedcherry tomato(es)1
¼ cup chopped fresh dillfresh dill¼
2 tablespoons fresh lemon juice (from ½ large lemon)lemon juice2
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
1 teaspoon lemon zestlemon zest1
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1


Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.

Pour the dressing over the salad and toss until coated.

cook's notes

As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.
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