Cucumber and Pea Salad recipe

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Ingredients

1 pound fresh baby peas
1 cup Greek yogurt
¼ cup olive oil
3 tablespoons fresh lemon juice
1 cup chopped fresh parsley
½ cup shredded baby basil leaves, divided
salt and ground black pepper to taste
5 baby Persian cucumbers, sliced
2 tablespoons finely chopped walnuts, or to taste

Nutrition Info

180.4 calories
carbohydrate: 16.5 g
cholesterol: 5.6 mg
fat: 11 g
fiber: 4.2 g
protein: 6.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 46.5 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

  2. Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.

Recipe Yield

8 servings

Recipe Note

Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves.

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