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Cucumber and Snap Pea Salad with Mint


The recipe for this refreshing and crunchy salad comes from Robert Estep of East Haddam, Connecticut.

  • Servings: 4

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 olive oil, vinegar, and mustard. Season with salt and pepper. Add cucumbers and snap peas, then toss to combine. Stir in mint just before serving.

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