OKLAHOMA CITY (KFOR) — Meredith Scott from Choose Home Made is joining us today in the KFOR studio to showcase a summer cucumber dill salad recipe.
Ingredients
- 1 lb sugar snap peas, trimmed
- 2 small cucumbers, unpeeled, thinly sliced
- 1 cup grape tomatoes, halved
- 1/4 cup fresh minced dill
- 1 lemon, juiced
- tsp lemon zest
- 2 Tbsp olive oil
- 1/4 tsp black pepper
Steps
- In a saucepan, bring water to a boil. Add peas and blanch 1-2 minutes or until bright green. Drain immediately and add peas to a bowl of ice water. Cool for 2 minutes, drain, and add to a large serving bowl.
- Add cucumbers, tomatoes, and dill to the bowl. Toss to mix.
- In a small bowl, add lemon juice, zest, oil, and pepper. Whisk together.
- Pour dressing over salad and toss to coat. Serve immediately.
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