Sugar Snap Pea and Cucumber Salad with Walnut-Dill Dressing
Recipe type: Side Dish
Serves: 4
 
Delicate cucumber slices and refreshing dill are wonderful companions for crispy-sweet sugar snap peas. The robust flavor of a walnut dressing adds depth to the bright flavors in this summery salad. Friend of the Farm.
Ingredients
  • 1 pound sugar snap peas
  • 1 cucumber, peeled if thick-skinned, halved lengthwise, seeded, thinly sliced
  • 1 tablespoon walnut oil or peanut oil
  • 2 tablespoons chopped walnuts
  • 1½ teaspoons freshly squeezed lemon juice (about ½ lemon)
  • 1 tablespoon water
  • 1 tablespoon fresh dill or 1 teaspoon dried dill
  • ⅛ teaspoon cayenne pepper
  • salt
  • freshly ground black pepper
Instructions
  1. Remove the strings from both edges of the pea pods.
  2. Place the peas in a steamer basket set over 1½ inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes.
  3. Drain the peas in the sink and immediately run cold water over them. Transfer the peas to a clean, dry dish towel and pat them dry. Place them in a large bowl and add the cucumber.
  4. Put the oil, walnuts, lemon juice, water, dill, and cayenne pepper into a blender. Blend until smooth.
  5. Pour the walnut dressing over the cucumbers and peas. Toss until well combined. Season with salt and pepper to taste.
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2000/06/sugar-snap-pea-and-cucumber-salad-with-walnut-dill-dressing/