Food & Cooking Recipes Salad Recipes Cucumber and Snap Pea Salad with Mint 3.6 (25) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 24, 2020 Print Share Share Tweet Pin Email Servings: 4 The recipe for this refreshing and crunchy Cucumber and Snap Pea Salad with Mint comes from Robert Estep of East Haddam, Connecticut. Ingredients 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 ½-inch pieces 1 small bunch mint leaves (about ¾ cup), torn Directions 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. Print