An attractive and refreshing summer salad made with cucumber, snap peas, radish and red onion in a creamy lemon-dill dressing.
Cucumber and Snap Pea Salad
Ingredients Makes: 4 servings
1 cup cucumber, peeled, de-seeded & julienned
1 cup snap peas, ends trimmed & halved
3-4 radish, thinly sliced & halved
1/4 cup red onion, thinly sliced & chopped
2 tbsp plain Greek yogurt
2 tsp maple syrup
1 tsp fresh lemon juice
1 tsp fresh dill leaves ~or~ dry dill if fresh is unavailable
Sea salt and black pepper to taste
Prepare vegetables. Peel and de-seed a cucumber and then julienne the cucumber by cutting it into one and a half to two inch lengths by half of an inch wide. Trim the ends off of the sugar snap peas and the half length-wise. Slice the radish in thin slices and then halve the slices. Thinly slice the red onion and then chop up in half inch pieces. Set vegetables aside in a medium bowl.
Prepare the dressing. In a small bowl mix together the Greek yogurt, maple syrup, lemon juice and dill leaves. Add sea salt and black pepper to suit taste.
Combine ingredients. Gently toss the cut vegetables together then mix in the prepared dressing just until combined. Cover and chill the salad for one hour before serving. Keeps for up to five days in the fridge. Enjoy.
Recipe shared by: J. Marshall
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