Description
What’s not to love about this French Snap Pea Cucumber Salad? It’s light, refreshing, and instantly crave-worthy.
Ingredients
Scale
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)