Sautéed Snap Pea and Cucumber Salad
Simple to pull together, refreshing to taste, and beautiful for any table! This take on a salad combines raw and cooked cucumbers, to balance the crunch of the peas, tied together with a great dill flavor!
Equipment
- Vegetable Peeler
- Skillet
- Kitchen knife
Ingredients
- 1 tsp Chopped Shallot
- 1 tbsp Olive Oil
- 1 large Cucumber
- 2 handfuls Fresh Snap Peas
- 2-3 sprigs Fresh Dill
- Salt and Pepper to taste
Instructions
- Using vegetable peeler, slice half of the cucumber into ribbons. Set aside.
- In warmed skillet, heat olive oil and chopped shallots.
- Slicing snap peas and remainder of the cucumber, add to the skillet and sauté until slightly tender. Add salt and pepper to taste.
- Plate the raw cucumber ribbons and top with the sautéed vegetables. Top with chopped dill and serve. Enjoy!