Sugar Snap Pea and Cucumber SaladAlan Richardson
Recipe information
Total Time
30 min
Ingredients
1 pound sugar snap peas, trimmed
2 tablespoons chopped walnuts, toasted
1 tablespoon fat-free chicken broth or water
1 tablespoon walnut oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne
1 tablespoon chopped fresh dill
1 English cucumber, halved lengthwise and cut crosswise into 1/4-inch-thick slices
Preparation
Step 1
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.
Step 2
Mash walnuts to a paste with a mortar and pestle and whisk in broth, oil, lemon juice, cayenne, and dill until blended. Season with salt and pepper. Toss walnut mixture with peas and cucumber until vegetables are coated.
Nutrition Per Serving
Each serving has about 59 calories and 3 grams fat.
#### Nutritional analysis provided by Gourmet
