Cucumber and Snap Pea Salad

Ingredients

• 1 qt Persian cucumbers (Sliced; the video describes a roll cut)
• 1 qt Snap peas (Sliced into thin strips; remove the stringy bits from both sides of the seam)
• 1 cup Yogurt
• 1 Garlic (Clove; grated)
• 1 tsp Lemon zest
• Lemon juice (To taste; extra may be used to adjust seasoning)
• 3 tbsp Parsley (Chopped)
• 3 tbsp Chives (Sliced)
• 3 tbsp Toasted sesame seeds (Use 2 tbsp in the dressing and reserve the remainder for topping)
• 2 tbsp Olive oil (Or to taste)
• Sumac (A pinch, for serving)
• Salt (To taste; for salting cucumbers and adjusting the salad)

Steps

1. 1

   Slice the Persian cucumbers (the video uses a roll cut). Salt them and leave them to drain for 30–45 minutes.

2. 2

   While the cucumbers drain, remove the stringy bits from both sides of the snap pea seams, then slice the peas into thin strips.

3. 3

   Slice the chives and chop the parsley; set the herbs aside.

4. 4

   Toast the sesame seeds.

5. 5

   In a bowl, combine the yogurt, lemon zest, lemon juice to taste, chopped parsley, sliced chives, and grated garlic. Add the olive oil and 2 tablespoons of the toasted sesame seeds, then mix the dressing.

6. 6

   Add the drained cucumbers and sliced snap peas to the dressing and toss to coat.

7. 7

   Taste and adjust with salt or additional lemon juice as needed.

8. 8

   Serve topped with a pinch of sumac and the remaining toasted sesame seeds.

Notes

The source gives no measured quantity for lemon juice, sumac, or salt; use them to taste. The transcript specifies that the sesame seeds are toasted, while the written list gives 3 tablespoons total and the method uses 2 tablespoons in the dressing with the remainder for serving.

Nutrition per serving

• salad
• side
• vegetarian
• gluten-free
• no-cook
• summer
• refreshing