Sugar Snap Pea and Cucumber Salad with Walnut-Dill Dressing

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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.