French Snap Pea Cucumber Salad! Whether you’re hosting a fancy dinner party or simply seeking everyday deliciousness, this salad delivers elegance and flavor.
What’s not to love about this French Snap Pea Cucumber Salad? It’s light, refreshing, and instantly crave-worthy. Picture crisp sugar snap peas snapping with every bite, cool cucumbers, and the zing of radishes and green onions all tossed together on a peppery bed of arugula. The star? A fragrant, French-inspired oil-free dressing that brightens every vegetable without weighing things down, letting the produce shine. Toasted almond slices sprinkled over the top add a satisfying crunch that elevates each mouthful into a refined yet approachable dish.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We thoroughly enjoyed this tasty French-inspired salad—every bite felt like a sunny afternoon on a plate. The vibrant crunch from the snap peas and cucumbers, the peppery kiss of arugula, and the subtle heat from radishes all come together with a dressing that’s light, bright, and perfectly balanced.
You gotta give this one a try! If you’re chasing a salad that feels special without being fussy, this is the recipe you’ll reach for again and again.
Tips for Success:
- Flavor Profile: This French Snap Pea Cucumber Salad is light and refreshing. Crispy fresh sugar snap peas, cool cucumbers, zesty radishes, and green onions are coated in a flavorful French-inspired oil-free dressing on a bed of baby arugula and sprinkled with toasted almond slice for a delicious crunch. Perfect for a fancy dinner or just everyday deliciousness.
- Fresh Sugar Snap Peas: Sugar Snap Peas are bright and crispy. Keep them raw and uncooked for the perfect crunch. If you are not a fan of eating fresh, raw (uncooked) sugar snap peas, then this recipe is not for you. We love to snack on them, and this recipe is the perfect fresh salad for sugar snap pea lovers everywhere.
- Snipping Sugar Snap Peas: Be sure to snip off each end of the snap peas to avoid hard stems and stringiness. We like to use kitchen scissors to snip off the ends and to cut them into halves or thirds.
- Diced Mini Cucumbers: Slice the mini cucumbers lengthwise in half, then each half again, end up with 4 long cucumber strips, then dice each strip into ¼-inch pieces.
- Salting the Cucumbers: Salting the cucumbers helps remove the water from the cucumbers ensuring that the cucumber slices do not release an excess amount of their water into the salad thereby watering it down. Do not skip this step. It also adds necessary flavor to the cucumbers.
- Rinsing the Cucumbers: On the surface this seems counterproductive, but it gets rid of all the surface salt and leaves behind a slight salty flavor that is needed to flavor the cucumbers.
- Patting Dry the Rinsed Cucumbers: Dump the rinsed cucumbers onto a clean, lint-free dish towel. Gently pat down the cucumbers to remove the excess water. Gently flip them around to continue to pat down the cucumbers until all the cucumbers are mostly dried.
- Amount of Pure Maple Syrup: Our family was divided over the amount of maple syrup that was needed to create the perfect amount of sweetness. Feel free to use less or add more.
- Toasted Almond Slices: The toasted almond slices are optional but add a nice crunchy, nutty element.
- Toasting the Almond Slices: Place the almond slices into a dry medium-hot skillet. Gently toss around until the sliced almonds become fragrant and lightly golden brown. Be careful to watch them closely as they burn easily. Remove them immediately from the skillet and onto a plate as they will continue to brown in the skillet even off the burner.
- Amount of Sea Salt: Our family was completed divided over the amount of sea salt that was needed to perfectly season the salad. Start on the lower side and build from there.
- Serving after Refrigerating: This recipe is best when served immediately after making. If serving after refrigeration, remove from the refrigerator at least 30 minutes before serving to allow the flavors to wake up and allowing the almond butter to thin out again.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 days in the refrigerator, undressed. Store in a covered air-tight container.
Like most salads, this salad does not freeze well.
Pantry Products:
- Almond Butter: We used Artisana Organics Raw Vegan Almond Butter. Feel free to use your favorite raw almond butter in this recipe. Read the label, make sure the only ingredient is raw almonds. Do not use a salted or sweetened almond butter.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Whisk (or fork)
- Kitchen scissors (optional)
If you try this tasty salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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French Snap Pea Cucumber Salad
- Prep Time: 30 Minutes
- Total Time: 30 Minutes
- Yield: 4 Cups 1x
- Category: Salad
- Cuisine: French Inspired
- Diet: Vegan
Description
What’s not to love about this French Snap Pea Cucumber Salad? It’s light, refreshing, and instantly crave-worthy.
Ingredients
Salad Base Ingredients:
- 8 oz. sugar snap peas, ends trimmed, sliced at a diagonal *
- 3 mini cucumbers, diced *
- 3 to 4 green onions, thinly sliced
- 4 radishes, sliced thinly
Dressing Ingredients:
- 1 Tablespoon + 2 teaspoons almond butter *
- 3 Tablespoons + 1 teaspoon lemon juice
- 2 teaspoons red wine vinegar
- 1 teaspoon pure maple syrup (+/-)
- 1 Tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried ground mustard powder
- Pinch to ¾ teaspoon sea salt (+/-) *
Optional Ingredients:
- Toasted almond slices
- Several handfuls fresh baby arugula
Instructions
- Place the diced mini cucumbers into a bowl, sprinkle ¼ teaspoon of sea salt, mix well, place in the refrigerator for 15 minutes.
- Place all the Dressing Ingredients into a small bowl and whisk until smooth and emulsified. Refrigerate until ready to use.
- Place the salted, diced cucumbers in a fine mesh strain and run cold water over them, flipping them around to rinse thoroughly. Place onto a lint-free towel and pat dry.
- Place all the Salad Based Ingredients (including the diced cucumbers) into a large bowl, mix to evenly distribute the ingredients, then set aside.
- Pour the dressing over the salad ingredients, mix well to thoroughly coat all the ingredients. Serve over a bed of baby arugula with a sprinkle of toasted almond slices on top. Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 (Makes 4 cups)
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