5.0 from 12 votes
Dill Pea and Cucumber Salad (Our Sweet Basil Kitchen Cookbook Review)
This tangy Dill Pea and Cucumber Salad is light, refreshing, and perfect for picnics, potlucks, and weeknight dinners. This is one of those salads you'll make again and again!
Prep Time
10 mins
Total Time
10 mins
Servings: 6 Servings
Calories: 170 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 2 cups fresh peas
- 1 English cucumber sliced
- 2 cups Cherry or grape tomatoes halved
- 2 teaspoons salt or to taste
- freshly ground black pepper
- 1/3 cup olive oil
- 2 teaspoons apple cider vinegar
- 2 teaspoons balsamic vinegar
- 2 teaspoons minced garlic
- 2 teaspoons granulated sugar
- 2 teaspoons minced fresh dill
- 1 dash crushed red pepper flakes
Instructions
- Combine peas, cucumbers, and tomatoes in a large bowl. Sprinkle with the salt and pepper and refrigerate 20 minutes.
- In a small bowl, whisk together the oil, vinegars, and garlic. Add the sugar and whisk to combine.
- Pour everything over the veggies and sprinkle with dill and pepper flakes. Serve immediately or cover and serve within the hour. The cucumbers will start to pickle if you wait too long.
Cup of Yum
Nutrition Information
Calories
170kcal
(9%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
781mg
(33%)
Potassium
309mg
(9%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
835IU
(17%)
Vitamin C
27.9mg
(31%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 170
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 781mg | 33% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 27.9mg | 31% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.