Snap Pea and Cucumber Salad

1. 1

   For the salad: Bring a large saucepan of salted water to a boil over high heat.

2. 2

   Add the snap peas and cook until vibrant green, about 1 to 2 minutes.

3. 3

   Drain and transfer to a bowl of iced water to cool, about 2 minutes.

4. 4

   Drain and add to a salad bowl.

5. 5

   Stir in the cucumbers, tomatoes and dill.

6. 6

   For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth.

7. 7

   Season with salt and pepper, to taste.

8. 8

   Pour the dressing over the salad and toss until coated.

9. 9

   Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.

* Per serving · 4 servings · Values may vary.

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