Cucumber and Green Pea Salad
Votes: 20
Time: 16 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This vibrant dish, which Giada De Laurentiis offers as a side dish, features fresh snap peas as the main ingredient. They're topped with vibrant cherry tomatoes, fresh dill, and a lemon-infused vinaigrette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad:
- 450 g shelled sugar snap peas
- 2 small cucumbers, peeled and thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup chopped fresh dill
Refueling:
- 2 tbsp fresh lemon juice (from 1/2 large lemon)
- 1 teaspoon lemon zest
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
We recommend
Recipes with similar ingredients: cucumbers, sugar snap peas, lemon zest, lemon juice, dill, cherry tomatoes, grape tomatoes
Cooking the dish according to the recipe:
- For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the pea pods and cook until bright green, about 1-2 minutes. Drain and transfer the peas to a bowl of ice water to cool for 2 minutes. Drain and transfer the peas to a salad bowl. Toss with cucumbers, tomatoes, and dill.
Culinary advice: Instead of regular boiling, you can lightly steam the pea pods for 2 minutes. - For filling: In a small bowl, whisk together the lemon juice, olive oil, and lemon zest until smooth. Season with salt and pepper to taste.
Drizzle the dressing over the salad and toss well.
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