Cucumber and Snap Pea Salad with Mint

This recipe comes from Robert Estep of East Haddam, Connecticut.

  • Servings: 4
Cucumber and Snap Pea Salad with Mint

Source: Everyday Food, May 2010


  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 large cucumbers, peeled and thinly sliced
  • 1 pound snap peas, trimmed (strings removed if necessary) and sliced on the diagonal into 1/2-inch pieces
  • 1 small bunch mint leaves (about 3/4 cup), torn


  1. In a large bowl, whisk together extra-virgin olive oil, white-wine vinegar, and Dijon mustard. Season with coarse salt and ground pepper. Add cucumbers and snap peas. Toss to combine. Stir in mint leaves just before serving.


Be the first to comment!