Sugar Snap Pea and Cucumber Salad

1. 1

   Have ready a bowl of ice and cold water.

2. 2

   Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes.

3. 3

   Drain and immediately transfer to ice water.

4. 4

   When cold, drain well and pat dry.

5. 5

   Mash walnuts to a paste with a mortar and pestle and whisk in broth, oil, lemon juice, cayenne, and dill until blended.

6. 6

   Season with salt and pepper.

7. 7

   Toss walnut mixture with peas and cucumber until vegetables are coated.

* Per serving · 4 servings · Values may vary.

No additional tips available.