Photo: Anna Pelzer
Snap Pea and Cucumber Salad
10 ingredients
10 min + 5 min
4
openrecipes
Sugar snap peas, Persian cucumber and cherry tomato salad with lemony vinaigrette.
Estimated Nutrition (whole recipe, rough)
301
Calories
6g
Protein
15g
Fat
43g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Snap Peas
- 2 whole Small Persian Cucumbers, Thinly Sliced
- 2 cups Baby Spinach Leaves
- 1 cup Cherry Tomatoes, Halved
- ¼ cups Chopped Basil Leaves
- 1 teaspoon Lemon Zest
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Extra Virgin Olive Oil
- ½ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes