Ingredients
Salad:
- 1 lb sugar snap peas, trimmed
- 2 small cucumbers, unpeeled, thinly sliced
- 1 cup halved grape tomatoes
- 1/4 cup minced fresh dill
Dressing:
- 1 lemon, juiced
- 2 Tbsp olive oil
- 1 tsp lemon zest
- 1/4 tsp black pepper
Preparation
- 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 & toss to coat. Serve immediately.
Tips
For a more intense flavor refrigerate 1-2 hours before serving.Nutrition Facts
4 servings per recipe | |
Serving size | (249 g) |
Amount per serving Calories |
130 |
% Daily Value* |
|
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Trans Fat 0g | |
Cholesterol 0mg | 0% |
Sodium 10mg
|
0% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 4g | 14% |
Total Sugars 7g | |
Includes 0g Added Sugars |
0% |
Protein 4g | |
Vitamin D 0mcg | 0% |
Calcium 66mg | 6% |
Iron 3mg | 15% |
Potassium 441mg | 10% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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