Sugar Snap Pea and Cucumber Salad with Walnut-Dill Dressing
Sugar Snap Pea and Cucumber Salad with Walnut-Dill Dressing
Remove the strings from both edges of the pea pods (start by gently pulling from the stem).
Place the peas in a steamer basket set over 1-1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes.
Drain the peas in the sink and immediately run cold water over them. Transfer the peas to a clean, dry dish towel and pat them dry. Place them in a large bowl and add the cucumbers.
Put the oil, walnuts, lemon juice, water, dill, and cayenne pepper into a blender. Blend until smooth.
Pour the walnut dressing over the cucumbers and peas. Toss until well combined. Season with salt and pepper to taste.
Ingredients
Directions
Remove the strings from both edges of the pea pods (start by gently pulling from the stem).
Place the peas in a steamer basket set over 1-1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes.
Drain the peas in the sink and immediately run cold water over them. Transfer the peas to a clean, dry dish towel and pat them dry. Place them in a large bowl and add the cucumbers.
Put the oil, walnuts, lemon juice, water, dill, and cayenne pepper into a blender. Blend until smooth.
Pour the walnut dressing over the cucumbers and peas. Toss until well combined. Season with salt and pepper to taste.
Notes
