The freshest spring side, dill pea and cucumber salad

Dill Pea and Cucumber Salad

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings


  • 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.
Nutrition Facts
Dill Pea and Cucumber Salad
Amount Per Serving (1 g)
Calories 174 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 10g
Sodium 711mg31%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 7g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.