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

Dill Pea and Cucumber Salad

Ingredients:

  • 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

Directions:

  1. In a bowl, add the peas, cucumbers and tomatoes.
  2. Sprinkle with the salt and pepper and let sit in the fridge for 20 minutes.
  3. In a small bowl, whisk together the oil, vinegars and garlic.
  4. Add the sugar and whisk to combine.
  5. Pour everything over the veggies and sprinkle with dill and pepper flakes.
  6. Serve immediately or cover and serve within the hour.

The cucumbers will start to pickle if you wait too long.

Nutrition Information

Yield: 6 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 172 Calories
  • Total Fat: 12.4g
  • Carbohydrates: 13.1g
  • Fiber: 3.4g
  • Sugar: 6.8g
  • Protein: 3.5g
All images and text ©Carrian Cheney for Oh Sweet Basil.

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Carrian Cheney

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

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