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.