This crispy salad is so refreshing! The simple dressing of lemon juice, olive oil and ginger add extra zest to crunchy sugar snap peas and cucumbers. This salad screams for warm weather and would be an awesome side dish for Spring and Summer BBQs. Fancy enough for entertaining, this fast, easy recipe is also great for weeknight dinners. It’s one of those salads that seems to get even better after sitting overnight so don’t hesitate to make it a day in advance. And, while the flavors were designed for maximum deliciousness, it also happens to be vegan, gluten-free, and paleo-friendly.
- 2 tbs olive oil
- 2 tbs lemon juice
- zest of 1 lemon
- 1 tbs ginger, grated
- 1/2 tsp honey
- salt and pepper, to taste
- 3 Persian cucumbers or 1 English Cucumber, thinly sliced
- 8 oz sugar snap peas, thinly sliced
- 1 shallot, thinly sliced
In a small bowl, combine olive oil, lemon juice, lemon zest, ginger, and honey. Season to taste.
In a larger bowl, combine cucumbers, sugar snap peas and shallot. Add dressing and stir to combine well. Rest at least 20 minutes for the flavors to combine.
Calories: 104 / Total Fat: 7.3g / Saturated Fat: 1.1g / Trans Fat: 0.0g / Cholesterol: 0mg / Sodium: 6mg / Potassium: 213mg / Total Carbohydrates: 8.8g / Dietary Fiber: 1.8g / Sugars: 3.2g / Protein: 2.2g Weight Watchers Points: 2 / Points Plus: 3
Adapted from Real Simple.