Description
A refreshing and vibrant salad featuring crisp cucumbers, crunchy snap peas, and a light, flavorful dressing. Perfect as a side dish or light lunch.
Ingredients
Scale
- 1 pound snap peas, trimmed
- 1 English cucumber, thinly sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Snap off the ends of the snap peas and pull off the string.
- Thinly slice the cucumbers.
- In a bowl, whisk together the olive oil, lemon juice, dill, salt, and pepper.
- Add the snap peas and cucumbers to the bowl and toss to coat.
- Serve immediately.
Notes
- Snap peas are sometimes stringy, so remove the strings before using.
- If you don’t have rice vinegar, white wine vinegar or even lemon juice can be substituted.
- Taste and adjust the seasonings as needed.
- The salad is best served immediately, but it can be made a few hours ahead of time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes