Sugar Snap Pea and Cucumber Salad with Walnut-Dill Dressing

1 pound sugar snap peas

1 cucumber, peeled if thick-skinned, halved lengthwise, seeded, thinly sliced

1 tablespoon walnut oil or peanut oil

2 tablespoons chopped walnuts

1-1/2 teaspoons freshly squeezed lemon juice (about 1/2 lemon)

1 tablespoon water

1 tablespoon fresh dill or 1 teaspoon dried dill

1/8 teaspoon cayenne pepper

salt

freshly ground black pepper

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.

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Sugar Snap Pea and Cucumber Salad with Walnut-Dill Dressing