Snap Pea, Cucumber and Mustard Green Salad
A most refreshing summer salad with a twist of 2 dressings.
Makes
Serving size
Ingredients
½ pound (3 cups) sugar snap peas, trimmed
1 clove garlic, finely grated
½ lemon, fresh squeezed
¼ teaspoon black pepper, freshly ground
3 tablespoons, 1 tablespoon and ½ tablespoon olive oil, divided
1 cup (104 grams) cucumber, thinly sliced
½ cup plain whole milk yogurt
⅓ cup (2 ounces) feta cheese, crumbled
½ teaspoon lemon zest
2 large mustard green leaves, rolled and sliced into ribbons
Instructions
- Heat a large pot of water.
- Add snap peas and cook 1 minute.
- Drain and plunge into a bowl of iced water.
- Drain and pat dry with a clean kitchen towel. Cool.
- Slice the peas in half on an angle.
- Whisk the garlic and lemon juice together in a medium sized bowl. Add pepper and 3 tablespoons of the olive oil.
- Add the snap peas and cucumbers. Mix well. Adjust seasoning as necessary.
- Combine the yogurt, ¼ cup feta, lemon zest and 1 tablespoon olive oil in a separate small bowl.
- Spread the yogurt on a serving platter and spoon the marinated peas and cucumber on top.
- Sprinkle the remaining feta on top. Drizzle with remaining ½ tablespoon olive oil.
- Top with mustard green ribbons for a spicy finish. Serve chilled.
Cooking Tip
For a beautiful presentation, stack the two mustard greens. Roll into a long wand. Then slice crosswise into ¼ inch ‘ribbons.’ When you top the salad with these purple and green ribbons, the result is stunning!
Recipe Contributed by FamilyCook Productions
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