Spring Pea Salad

• 1 English cucumber, cut into a 1/4-inch dice
• 1 tablespoon kosher salt
• 1 pound frozen baby peas
• 1/4 cup small diced red onion
• 2 plum tomatoes, cut into a 1/4-inch dice
• 1/2 cup sour cream
• Juice of 1 lemon
• 2 tablespoons fresh chopped dill
• 2 teaspoons sugar
• 1 teaspoon kosher ssalt

1. On high heat in a large pot, bring 3 quarts of water to a boil with 3 tablespoons of kosher salt.
2. Put the diced cucumber and 1 tablespoon kosher salt in a bowl; set aside for 10 minutes.
3. Add peas to the boiling water, then immediately remove the pan from the heat and drain. Set the peas aside.
4. In a large mixing bowl, combine the diced red onions and plum tomatoes, sour cream, lemon juice, chopped dill, sugar and salt.
5. Rinse and drain the cucumber and squeeze dry to remove as much liquid as possible. Stir the cucumber and cooled peas into the tomato and onion mixture. Mix well and taste for seasoning. Add more salt if necessary.

cucumber, kosher salt, baby peas, red onion, tomatoes, sour cream, lemon, dill, sugar, kosher ssalt

Taken from www.epicurious.com/recipes/member/views/spring-pea-salad-50042645 (may not work)