Preparation

1. In a saucepan, bring water to a boil. Add peas & blanch 1-2 minutes or until bright green. Drain immediately & add peas to a bowl of iced water. Cool 2 minutes, drain & add to a large serving bowl.

2. Add cucumbers, tomatoes & dill to bowl. Toss to mix.

3. In a small bowl add lemon juice, oil & pepper. Whisk together.

4. Pour dressing over salad & toss to coat. Serve immediately.

Tips

For a more intense flavor refrigerate 1-2 hours before serving.

Nutrition Facts

4 servings per recipe
Serving size (249g)
Amount per serving
Calories
130
% Daily Value*
Total Fat 7g 9%
    Saturated Fat 1g 5%
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 10mg
0%
Total Carbohydrate 13g 0%
    Dietary Fiber 4g 14%
    Total Sugars 7g  
Includes 0g Added Sugars
0%
Protein 4g  
Vitamin D 0mcg 0%
Calcium 66mg 6%
Iron 3mg 15%
Potassium 441mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Try more recipes like this:

Recipe

Creamy Salsa Chicken Skillet
Time: 30 min  Servings: 6

Recipe

Roasted Tomatillo Chicken & Rice Bowls
Time: 45 min  Servings: 6

Recipe

Greek Feta Shrimp with Orzo & Olives
Time: 20 min  Servings: 4

Comments

Your email address will not be published. Required fields are marked *