Sugar Snap Pea and Cucumber Salad

Ingredients

• Peas

  Edible-podded, raw

  8 cup, whole or 504g

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Walnuts

  Nuts, english

  ½ oz (14 halves) or 14g

• Lemon juice

  Raw

  1 tsp or 5g

• Water

  Plain, clean water

  1 tbsp or 15g

• Dill

  Fresh

  1 tbsp or 0.6g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Prepare a bowl of ice water.
2. Bring a large saucepan of salted water to a boil and boil the peas until bright green and crisp-tender, about 2 minutes. Drain and transfer to the ice water. Once cold, drain well and pat dry.
3. Chop the walnuts and mash them into a paste. Whisk in the olive oil, lemon juice, cayenne, and dill until well blended. Season with salt and pepper.
4. Toss the mixture with the peas and cucumber until evenly coated.