Snap Pea and Cucumber Salad

This recipe is from Giada De Laurentiis.  No better way to get back into uploading our meals than to make one together! As spring time rolls in, we are both looking to have some nice healthy, fresh meals on the table.   

It is always fun cooking in mom's perfect kitchen.

4 servings

Salad 1 pound sugar snap peas, trimmed 1 large seedless cucumber 1 cup (about ½ pint) cherry or grape tomatoes, halved ¼ cup chopped fresh dill
Dressing 2 tablespoons fresh lemon juice (from ½ large lemon) 2 tablespoons extra-virgin olive oil 1 teaspoon lemon zest Kosher salt and freshly ground black pepper

Salad Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
Dressing In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste. Pour the dressing over the salad and toss until coated.

Easily shared.  :-)