Snap Pea And Cucumber Salad

• 1 pound Snap Peas
• 2 whole Small Persian Cucumbers, Thinly Sliced
• 2 cups Baby Spinach Leaves
• 1 cup Cherry Tomatoes, Halved
• 1/4 cups Chopped Basil Leaves
• 1 teaspoon Lemon Zest
• 2 Tablespoons Fresh Lemon Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper

1. 1. Bring a large pot of water to a boil. Add the snap peas and cook for 1 to 2 minutes, until tender but still crisp. Use a slotted spoon to transfer the peas from the boiling water to a bowl of ice water to stop the cooking process. Drain the snap peas and pat dry with paper towels. Combine the snap peas, cucumbers, spinach, tomatoes, and basil in a large bowl.
2. 2. Whisk together the lemon zest and lemon juice in a small bowl. Gradually whisk in the olive oil and season with salt and pepper, to taste. Pour the dressing over the salad and toss to coat.
3. Recipe adapted from Giada de Laurentiis.

cucumbers, cherry tomatoes, ubc, lemon zest, lemon juice, olive oil, kosher salt, ubc

Taken from tastykitchen.com/recipes/salads/snap-pea-and-cucumber-salad/ (may not work)