Cucumber Snap Pea Salad with Dates and Walnuts

If you’re looking for a refreshing, crisp, light summer salad, you’re in the right place! This cucumber snap pea salad with dates and walnuts is all of the above, and perfect for the summer season.

Inspiration for this recipe came from a cucumber snap pea salad I recently ate at a restaurant here in Portland called, Tusk. This place does vegetables better than anyone else!

Using their dish as a guide, I added similar base ingredients and then added my own flair. Plus, I have no idea what their secrets are to the recipe, so I had to fend for myself anyway.

The salad itself is crunchy and refreshing, plus a tad spicy and sweet. It consists of a mix of sugar snap peas, cucumber, radish, dates, walnuts, and fresh mint and parsley. The dressing is a simple vinaigrette made of fresh lemon juice, extra virgin olive oil, smoked paprika, sea salt and black pepper.

To make this a complete meal, add some protein on the side and call it good. I enjoyed it with seared and baked chicken breast, but think it would be delicious with fish too.

Interested in other summer salads? Check out my paprika cucumbers in vinegar and smoky sweet potato, kale and pineapple salad.

Cheers and enjoy!

5 from 1 vote

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Cucumber Snap Pea Salad with Dates and Walnuts

Prep Time

35 mins

Cook Time

0 mins

 

This cucumber snap pea salad with dates and walnuts is crisp, light, fresh and perfect for summertime. Pair it with your favorite protein to make it a complete meal!

Course: Salad, Side Dish

Cuisine: Dairy-free, Gluten-free, Grain-free

Keyword: cucumber salad, cucumber snap pea salad, snap pea salad, summer salad

Servings: 2 entree size salads

Ingredients

• 1 cup sugar snap peas, sliced in half
• 2 cups Persian or English cucumbers, sliced into half moons
• 2 medium radishes, thinly sliced
• 4 medjool dates, pitted and sliced
• 1/4 cup walnuts, preferably sprouted, roughly chopped
• 1/4 cup Italian parsley, roughly chopped
• 2 Tbsp fresh mint, roughly chopped
• 1/2 medium lemon, juiced
• 2.5 Tbsp extra virgin olive oil
• 1/2 tsp smoked paprika
• Sea salt and black pepper, to taste

Instructions

1. In a large bowl, mix together the cucumber, snap peas, radish, mint, parsley, dates and walnuts. Stir well.

2. In a small mixing bowl, whisk together the lemon juice, extra virgin olive oil, smoked paprika, sea salt and black pepper. Then, pour over vegetable mixture and stir well to coat.

3. Let marinate for 15-20 mintues before serving. Once done, taste and add more sea salt and/or black pepper, if needed. If desired, garnish with more fresh parsley and/or mint.

Recipe Notes

This recipe serves 2 as an entree-size salad (add your favorite protein for a complete meal) or serves up to 4 as a side dish.