In the realm of refreshing and vibrant salads, the cucumber and pea salad stands out as a culinary delight. This delectable dish is not only easy to prepare but also offers a symphony of flavors and textures that will tantalize your taste buds. With its crisp cucumbers, sweet peas, tangy red onion, and herbaceous dill, this salad embodies the essence of summer. Whether you're hosting a backyard barbecue, packing a lunch for work, or simply seeking a light and healthy meal, this cucumber and pea salad, along with its variations, will surely become a staple in your culinary repertoire. Dive into the recipes and discover the delightful simplicity and versatility of this refreshing salad.
**Variations:**
1. **Classic Cucumber and Pea Salad:**
- This recipe showcases the core ingredients of cucumber, peas, red onion, and dill, dressed in a simple vinaigrette.
2. **Creamy Cucumber and Pea Salad:**
- For a creamier twist, this variation incorporates sour cream or Greek yogurt into the dressing, resulting in a rich and satisfying salad.
3. **Feta and Cucumber Pea Salad:**
- This recipe adds crumbled feta cheese, providing a salty and tangy contrast to the sweetness of the peas and cucumbers.
4. **Cucumber Pea Salad with Avocado:**
- The addition of creamy avocado lends a velvety texture and a boost of healthy fats to this refreshing salad.
5. **Cucumber Pea Salad with Quinoa:**
- For a more substantial salad, this variation incorporates quinoa, a protein-packed grain, making it a complete and satisfying meal.
SNAP PEA AND CUCUMBER SALAD
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
- For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until coated.
- Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.
SUGAR SNAP PEA, RADISH, AND CUCUMBER SALAD
Categories Salad Vegetarian Cucumber Radish Spring Sugar Snap Pea Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds. Drain in a colander and rinse under cold water to stop cooking.
- Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.
- Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.
CUCUMBER AND PEA SALAD
Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 16.5 g, Cholesterol 5.6 mg, Fat 11 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 2.4 g, Sodium 46.5 mg, Sugar 4.1 g
CUCUMBER AND SNAP PEA SALAD WITH MINT
The recipe for this refreshing and crunchy Cucumber and Snap Pea Salad with Mint comes from Robert Estep of East Haddam, Connecticut.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Add cucumbers and snap peas, then toss to combine. Stir in mint just before serving.
Nutrition Facts : Calories 112 g, Fat 4 g, Fiber 4 g, Protein 4 g
AVOCADO, BEET, PEA AND CUCUMBER SALAD
Earthy and sweet flavors combine in this Avocado, Beet, Pea and Cucumber Salad. Crunchy cucumber, soft beets, sweet peas, and creamy avocado combine for a tasty salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Cover and bring a medium saucepan of salted water to a boil. Prepare an ice-water bath. Add peas, and cook, uncovered, until tender but still bright green, about 3 minutes. Remove peas, drain, and then plunge peas into ice water to stop cooking. Drain well. Add beets to boiling water, and cook until tender, about 40 minutes. Remove from heat, drain, and then plunge beets into ice water to stop cooking. Drain well. Peel beets, and cut into 1/8-inch pieces. Transfer to a large bowl.
- In a deep container, combine chives and vinegar using an immersion blender. Add oil in a slow, steady stream, and blend until emulsified (alternately, the vinaigrette can be made in a regular blender). Season with salt and pepper. Strain mixture through a fine sieve.
- In a medium bowl, combine peas and cucumbers. Add 1/4 cup chive oil, and mix to combine. Gently toss in avocados.
- To serve, place a 9-inch ring mold on a platter. Fill with the beet mixture. Top with pea mixture, spreading evenly. Drizzle with a little of the remaining chive oil (reserve any extra for another use). Top with horseradish cream. Remove ring mold, and serve.
CUCUMBER TOMATO AND GREEN PEA SALAD
Steps:
- Quarter Roma tomatoes and deseed them with a spoon. Peel Cucumbers cut lenthwise in half, desseed them with a spoon,and slice into 1/4 pieces. Finely slice red onion. Put frozen peas in collander and rinse with cold water until thawed. Add all of these ingredients into a large bowl. In a small bowl stir and desolve sugar into the rice wine vinerger. Add pepper and dried dill weed to vinerger mixture. ( can use fresh dill too ) Pour rice wine vinerger mixture over salad and marinate in refrigerator for several hours before serving. Best when using home grown tomatoes and cucmbers.
Tips:
- For the best flavor, use fresh, crisp cucumbers and peas. If using frozen peas, thaw them before adding them to the salad.
- If you don't have fresh mint, you can use 1/4 teaspoon of dried mint instead.
- If you want a more tangy salad, add more lemon juice or vinegar. You can also add a pinch of salt and pepper to taste.
- This salad is best served chilled, so make it ahead of time and let it sit in the refrigerator for at least 30 minutes before serving.
- For a more substantial salad, add some cooked chicken, shrimp, or tofu.
Conclusion:
Cucumber and pea salad is a refreshing and easy-to-make side dish that is perfect for summer gatherings. It is light and flavorful, and it can be easily customized to your taste. Whether you are looking for a healthy snack or a side dish for your next meal, cucumber and pea salad is a great option.
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