This quick and flavorful Snap Pea and Cucumber Salad recipe is made with fresh farmers market veggies and a light mint vinaigrette.
Author:Kristen
Prep Time:15 minutes
Total Time:15 minutes
Yield:4 Servings 1x
Ingredients
Scale
1/2 pound sugar snap peas, trimmed
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
Pinch of ground pepper
2 cups torn butter lettuce or romaine lettuce
1/2 English cucumber, sliced
2 tablespoons thinly sliced green onions
2 tablespoons coarsely chopped fresh mint
2 ounces feta, crumbled
Instructions
Bring a large pot of salted water to a boil. Fill a large bowl with ice and a bit of water for an ice bath. Add peas into boiling water and cook until crisp tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
In a medium bowl, whisk together the oil, lemon juice, sugar, salt, and pepper. Add the snap peas, torn lettuce, cucumber, green onions and mint; toss to combine. Top with feta and serve.