Food & Cooking Recipes Salad Recipes Cucumber and Snap Pea Salad with Mint 3.6 (25) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 24, 2020 Print Rate It 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. Rate it Print