The freshest spring side, dill pea and cucumber salad vegetarian, dairy-free, gluten-free

While I was pregnant last year I didn’t really experience cravings. I never do. Food doesn’t exactly appeal to me when I’m expecting (and if you missed our whole hyperemesis story feel free to catch up here.) but once I start into the morning sickness phase I do have aversions. Junk food doesn’t sound very good instead I want fresh foods and I was so bummed to have missed out on pea season. So this year I’m making up for it with this dill pea and cucumber salad.

There are two other salads I want to indulge on as well, watermelon salad and the BEST caprese salad with pistachios, but I’m being a little slow on the watermelon since it’s something that didn’t go very while I was sick so I need a little time. It sounds good, I just, well I remember things too clearly still. ANYWAY, let’s move on. Get this salad on your dinner table and enjoy the heck out of it like we did.

Can You Substitute White Vinegar For Apple Cider Vinegar?

Yes, you can make the substitution, but the taste may be just a little bit different due to the difference in acidity between the two.

Are There Health Benefits To Eating Cucumbers?

Cucumbers are very high in nutrients and low in calories.

Are Peas High in Protein?

Peas are a pretty good source of protein.

There are 8 grams of protein in 1 cup of peas.

Dill Pea and Cucumber Salad

Dill Pea and Cucumber Salad

3.75 from 16 votes
Servings: 6 servings
Prep Time: 20 minutes
Total Time: 20 minutes


  • 2 Cups Fresh Peas
  • 2 Cups Grape Tomatoes, halved
  • 1 English Cucumber, sliced
  • 2 teaspoons Salt, or to taste
  • Fresh Black Pepper
  • 1/3 Cup Olive Oil
  • 2 teaspoons Apple Cider Vinegar
  • 2 teaspoons Balsamic Vinegar
  • 2 teaspoons Garlic, minced
  • 2 teaspoons Sugar
  • 2 teaspoons Fresh dill, chopped
  • 1 Dash Red Pepper Flakes


  • In a bowl, add the peas, cucumbers and tomatoes.
    2 Cups Fresh Peas, 2 Cups Grape Tomatoes, 1 English Cucumber
  • Sprinkle with the salt and pepper and let sit in the fridge for 20 minutes.
    2 teaspoons Salt, Fresh Black Pepper
  • In a small bowl, whisk together the oil, vinegars, garlic and sugar.
    1/3 Cup Olive Oil, 2 teaspoons Apple Cider Vinegar, 2 teaspoons Balsamic Vinegar, 2 teaspoons Garlic, 2 teaspoons Sugar
  • Add the sugar and whisk to combine.
  • Pour everything over the veggies and sprinkle with dill and pepper flakes.
    2 teaspoons Fresh dill, 1 Dash Red Pepper Flakes
  • Serve immediately or cover and serve within the hour.
  • The cucumbers will start to pickle if you wait too long.


This salad will keep for 3 days in the refrigerator.


Serving: 1gCalories: 174kcalCarbohydrates: 14gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 711mgFiber: 4gSugar: 7g
Author: Sweet Basil
Course: 100 Family Favorite Easy Healthy Recipes

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