Cucumber and Baby Pea Salad

This green salad contains no lettuce and no vinaigrette--just cucumbers, peas, parsley and basil in a tangy yogurt dressing.

 

slideshow  More Green Salads

 

  • Total Time:
  • Servings: 8
KEY: Spring, Summer, Easter, Salads, Side Dishes, Basic/Easy, Fast, Healthy, Make Ahead, No-Cook, Vegetarian, Dinner, Lunch

Related Video

More Videos
How a Chef Born in Rural Australia Thinks About Flavor

Ingredients

  • 1 cup plain whole-milk Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 cup flat-leaf parsley leaves
  • 1/4 cup finely shredded basil leaves
  • Salt and freshly ground pepper
  • 1 pound frozen baby peas, thawed
  • 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick

How to make this recipe

  1. In a large bowl, whisk the yogurt with the lemon juice and olive oil. Add the parsley and basil and season with salt and pepper. Stir in the peas and cucumbers and serve.
Contributed By Photo © John Kernick Published July 2011

Related Video

More Videos
How a Chef Born in Rural Australia Thinks About Flavor



480082 recipes/cucumber-and-baby-pea-salad 2013-12-06 Ethan Stowell spring|summer|easter|salads|side-dishes|8|basic-easy|fast|healthy|make-ahead|no-cook|vegetarian|weeknight-dinner|lunch july-2011,ethan stowell,tavolata,how to cook a wolf,anchovies & olives,staple & fancy mercantile,cucumber salad,baby pea recipe,green salad,herb salad,yogurt dressing recipes,cucumber-and-baby-pea-salad 480082