Cucumber and Green Pea Salad

Ingredients:

Salad:

• 450 g shelled sugar snap peas
• 2 small cucumbers, peeled and thinly sliced
• 1 cup cherry or grape tomatoes, halved
• 1/4 cup chopped fresh dill

Refueling:

• 2 tbsp fresh lemon juice (from 1/2 large lemon)
• 1 teaspoon lemon zest
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground black pepper

Preparation:

1. For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the pea pods and cook until bright green, about 1-2 minutes. Drain and transfer the peas to a bowl of ice water to cool for 2 minutes. Drain and transfer the peas to a salad bowl. Toss with cucumbers, tomatoes, and dill.
   
   Culinary advice: Instead of regular boiling, you can lightly steam the pea pods for 2 minutes.
2. For filling: In a small bowl, whisk together the lemon juice, olive oil, and lemon zest until smooth. Season with salt and pepper to taste.
   
   Drizzle the dressing over the salad and toss well.