The Pioneer Woman Tasty Kitchen
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Snap Pea and Cucumber Salad

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Level: Easy

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Description

Sugar snap peas, Persian cucumber and cherry tomato salad with lemony vinaigrette.

Ingredients

  • 1 pound Snap Peas
  • 2 whole Small Persian Cucumbers, Thinly Sliced
  • 2 cups Baby Spinach Leaves
  • 1 cup Cherry Tomatoes, Halved
  • ¼ cups Chopped Basil Leaves
  • 1 teaspoon Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Extra Virgin Olive Oil
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper

Preparation

1. Bring a large pot of water to a boil. Add the snap peas and cook for 1 to 2 minutes, until tender but still crisp. Use a slotted spoon to transfer the peas from the boiling water to a bowl of ice water to stop the cooking process. Drain the snap peas and pat dry with paper towels. Combine the snap peas, cucumbers, spinach, tomatoes, and basil in a large bowl.

2. Whisk together the lemon zest and lemon juice in a small bowl. Gradually whisk in the olive oil and season with salt and pepper, to taste. Pour the dressing over the salad and toss to coat.

Recipe adapted from Giada de Laurentiis.

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