Snap Pea and Cucumber Salad
This quick and flavorful Snap Pea and Cucumber Salad recipe is made with fresh farmers market veggies and a light mint vinaigrette.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 1/2 pound sugar snap peas, trimmed
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- Pinch of ground pepper
- 2 cups torn butter lettuce or romaine lettuce
- 1/2 English cucumber, sliced
- 2 tablespoons thinly sliced green onions
- 2 tablespoons coarsely chopped fresh mint
- 2 ounces feta, crumbled
Instructions
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and a bit of water for an ice bath. Add peas into boiling water and cook until crisp tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
- In a medium bowl, whisk together the oil, lemon juice, sugar, salt, and pepper. Add the snap peas, torn lettuce, cucumber, green onions and mint; toss to combine. Top with feta and serve.
Nutrition
- Serving Size: 1 Serving
- Calories: 108
- Sugar: 3g
- Sodium: 137mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 3mg
Find it online: https://www.bourbonandhoney.com/snap-pea-cucumber-salad/