Cucumber Tomato And Green Pea Salad Recipes

CHICKPEA SALAD

Steps:

• Combine all the ingredients together and toss well.

CUCUMBER AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

SNAP PEA AND CUCUMBER SALAD

Steps:

• For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until coated.
• Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.

CUCUMBER TOMATO AND GREEN PEA SALAD

Steps:

• Quarter Roma tomatoes and deseed them with a spoon. Peel Cucumbers cut lenthwise in half, desseed them with a spoon,and slice into 1/4 pieces. Finely slice red onion. Put frozen peas in collander and rinse with cold water until thawed. Add all of these ingredients into a large bowl. In a small bowl stir and desolve sugar into the rice wine vinerger. Add pepper and dried dill weed to vinerger mixture. ( can use fresh dill too ) Pour rice wine vinerger mixture over salad and marinate in refrigerator for several hours before serving. Best when using home grown tomatoes and cucmbers.

CUCUMBER & PEA SALAD

Steps:

• Tip peas into a bowl, pour over a kettleful of hot water and set aside for 10 mins. Check the peas are defrosted, then drain really well. Halve the cucumber lengthways, then slice. Just before serving mix with chives, mint sauce, vinegar and olive oil. Season and serve.

CUCUMBER AND PEA SALAD

Steps:

• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.

CUCUMBER PEA SALAD

Steps:

• Combine the cucumber, peas, and Monterey Jack cheese in a bowl. Whisk the mayonnaise and milk together in a small bowl; pour the dressing over the salad. Stir to coat.