Sugar Snap Pea and Cucumber Salad with Walnut-Dill Dressing

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.
  • 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
  • 1 1/2 teaspoons freshly squeezed lemon juice (about 1/2 lemon)
  • 1 tablespoon water
  • 1 tablespoon fresh dill or 1 teaspoon dried dill
  • 1/8 teaspoon cayenne pepper
  • salt
  • freshly ground black pepper
  1. Remove the strings from both edges of the pea pods.
  2. Place the peas in a steamer basket set over 1 1/2 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.