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Categories:Viewed: 19 - Published at: 2 years ago
Ingredients
- 1 pound sugar snap peas, trimmed
- 2 tablespoons chopped walnuts, toasted
- 1 tablespoon fat-free chicken broth or water
- 1 tablespoon walnut oil
- 1 1/2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne
- 1 tablespoon chopped fresh dill
- 1 English cucumber, halved lengthwise and cut crosswise into 1/4-inch-thick slices
Method
- Have ready a bowl of ice and cold water.
- Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes.
- Drain and immediately transfer to ice water.
- When cold, drain well and pat dry.
- Mash walnuts to a paste with a mortar and pestle and whisk in broth, oil, lemon juice, cayenne, and dill until blended.
- Season with salt and pepper.
- Toss walnut mixture with peas and cucumber until vegetables are coated.
