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Cucumber Snap Pea Salad with Dates and Walnuts

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
Prep Time 35 minutes
Cook Time 0 minutes
Servings 2 entree size salads


  • 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


  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.