Summer Cucumber Dill Salad
1 lb sugar snap peas, trimmed
2 small cucumbers, unpeeled, thinly sliced
1 cup halved grape tomatoes
1/4 cup fresh minced dill
1 lemon, juiced
2 Tbsp olive oil
1 tsp lemon zest
1/4 tsp black pepper
In a saucepan, bring water to a boil. Add peas & blanch 1-2 minutes or until bright green. Drain immediately & add peas to a bowl of iced water. Cool 2 minutes, drain & add to a large serving bowl.
Add cucumbers, tomatoes & dill to bowl. Toss to mix.
In a small bowl add lemon juice, oil & pepper. Whisk together.
Pour dressing over salad & mix well. Serve immediately.
For a more intense flavor refrigerate 1-2 hours before serving.