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