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Snap Pea and Cucumber Salad

Ingredients:

Salad:

  • 1 pound sugar snap peas, trimmed
  • 2 small cucumbers, unpeeled, thinly sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1/4 cup chopped fresh dill

Dressing:

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Extra-Virgin Olive oil
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Directions:

For the salad:
  • Bring a large saucepan of salted water to a boil over high heat. 
  • Add snap peas and cook until vibrant green, (1 - 2 minutes).
  •  Drain and rinse under cold water (about 2 minutes).  Add to salad bowl, stir in cucumbers, tomatoes and dill
For the dressing:
  • In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth.
  • Season with salt and pepper to taste.
Pour the dressing over the salad and toss until coated.

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