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Cucumber and Snap Pea Salad with Mint


1 tablespoon extra-virgin olive oil

2 teaspoons white-wine vinegar

1 tablespoon Dijon mustard

Coarse salt and ground pepper

2 large cucumbers, peeled and thinly sliced

1 pound snap peas, trimmed (strings removed if necessary) and sliced on the

diagonal into 1/2-inch pieces

1 small bunch mint leaves (about 3/4 cup), torn


1. In a large bowl, whisk together olive oil, vinegar, and mustard. Season

with salt and pepper.

2. Add cucumbers and snap peas, then toss to combine.

3. Stir in mint just before serving.



Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an

MBA in Marketing and Strategic Management and a BS in Food Science from the

University of Minnesota.  Helena lives in Minneapolis with her husband and their

young child.

This entry is related to the following products. Click on any of them for more information.
Cucumber, Mint, Sugar Snap Peas,