Cucumber and Pea Salad

Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves.

Step: 1

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Step: 2

Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.

Per Serving: 180 calories; protein 6.3g; carbohydrates 16.5g; fat 11g; cholesterol 5.6mg; sodium 46.5mg.

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