Sugar Snap Pea and Cucumber Salad

Sugar Snap Pea and Cucumber Salad
Photo by Alan Richardson


  • 1/8 teaspoon cayenne
  • 1 tablespoon fat-free chicken broth or water
  • 1 tablespoon fresh dill
  • 2 tablespoons chopped walnuts
  • 1 ½ teaspoons fresh lemon juice
  • 1 English cucumber
  • 1 pound sugar snap peas
  • + 1 more ingredients
    • 1 tablespoon walnut oil

Have ready a bowl of ice and cold water. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain and immediately transfer to ice water. When cold, drain well and pat dry. Mash walnuts to a paste with a mortar and pestle and whisk in broth,...

View full recipe at Epicurious


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