Dill Pea and Cucumber Salad


The freshest spring side, dill pea and cucumber salad ohsweetbasil.com 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.


Will Cucumbers Lower Blood Sugar?

Some studies show that eating cucumbers could lower blood sugar levels.

Cucumbers also help slow down digestion of carbohydrates and sugar which can lower sugar levels.


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

The freshest spring side, dill pea and cucumber salad ohsweetbasil.com
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Dill Pea and Cucumber Salad

Prep Time20 mins
Total Time20 mins
Course: 100 Family Favorite Easy Healthy Recipes
Keyword: cucumbers, dill, peas, salad, side, tomatoes, vegetarian
Servings: 6 servings
Calories: 174kcal
Author: Sweet Basil


  • 2 Teaspoons Salt or to taste
  • Fresh Black Pepper
  • 2 Cups Fresh Peas
  • 2 Cups Grape Tomatoes halved
  • 1 English Cucumber sliced
  • 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.
  • Sprinkle with the salt and pepper and let sit in the fridge for 20 minutes.
  • In a small bowl, whisk together the oil, vinegars and garlic.
  • Add the sugar and whisk to combine.
  • Pour everything over the veggies and sprinkle with dill and pepper flakes.
  • Serve immediately or cover and serve within the hour.
  • The cucumbers will start to pickle if you wait too long.


Serving: 1g | Calories: 174kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 711mg | Fiber: 4g | Sugar: 7g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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