Lunch

Sugar Snap Pea and Cucumber Salad is for Lunch.

Sugar Snap Pea and Cucumber Salad takes several minutes to prepare.

Sugar Snap Pea and Cucumber Salad takes several minutes to cook.

Sugar Snap Pea and Cucumber Salad makes 2 servings.

The ingredients for Sugar Snap Pea and Cucumber Salad are:

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

Here is how you make Sugar Snap Pea and Cucumber Salad:

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.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.Serving Size:?makes 4 servingNumber of Servings: 2Recipe submitted by SparkPeople user HFEATHERINA.

The nutritional information for Sugar Snap Pea and Cucumber Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 246.5

• Total Fat: 12.5 g
• Cholesterol: 0.0 mg
• Sodium: 30.1 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 7.6 g
• Protein: 8.7 g

The dietary needs meet for Sugar Snap Pea and Cucumber Salad is Vegan