Snap Pea and Cucumber Salad

Ingredients

• 2 small persian cucumbers unpeeled thinly sliced
• 0.3 cup optional: dill fresh chopped
• 1 cup grape tomatoes halved ()
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons juice of lemon fresh (from)
• 1 teaspoon lemon zest 
• 2 tablespoons olive oil extra-virgin
• 1 pound sugar snap peas trimmed

Equipment

• bowl
• sauce pan
• whisk

Directions

1. For the salad: Bring a large saucepan of salted water to a boil over high heat.
2. Add the snap peas and cook until vibrant green, about 1 to 2 minutes.
3. Drain and transfer to a bowl of iced water to cool, about 2 minutes.
4. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
5. For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
6. Pour the dressing over the salad and toss until coated.
7. Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.