Cucumber Snap Pea Sesame Salad

Bright crisp and full of fresh herbs this cucumber snap pea sesame salad brings serious crunch and cooling flavors to your plate right when you need them most I love tossing this together on warm spring days when heavy lunch is the last thing I want Its mix of sliced vegetables creamy avocado and aromatic sesame makes it refreshing and deeply satisfying at the same time

This salad became my go to for last minute lunches I once made it in under ten minutes with just a handful of ingredients and it vanished even faster than I expected

Ingredients

• Sugar snap peas: For natural sweetness and the snappy texture that makes the salad pop Choose plump firm pods for the best crunch
• Celery: Adds cool juiciness with a crisp bite Use a mandoline or sharp knife for thin even slices
• Persian cucumbers: The star for a delicate tender crunch Choose smooth unblemished skin and avoid standard thick waxy cucumbers
• Avocado: Provides creaminess and a dose of healthy fat Look for fruit that yields just slightly to gentle pressure
• Fresh mint: For brightness and perfume Choose leaves with deep green color for maximum freshness
• Fresh dill: Offers savory anise notes and ties everything together Sniff for strong aroma to pick the freshest bunch
• Fresh lemon juice: Delivers acidity and finishes the salad with zing Use ripe lemons heavy for their size
• Sesame oil: Adds deep nutty aroma Cold pressed oil gives the boldest flavor
• Sesame seeds: Give little pops of flavor and visual flair Use freshly toasted seeds for ultimate nuttiness
• Sea salt and freshly ground black pepper: Bring all the flavors forward Adjust to taste You can use flaky salt for a burst of crunch

Step-by-Step Instructions

Prepare the Snap Peas:

Use a small sharp paring knife to trim each end of the sugar snap peas Start at one end of the pod gently pull away the tough string along the length of the pea Not all peas will have this string but remove what you find Rinse trimmed peas in cold water and pat dry for the best crunch

Slice the Vegetables:

Using a mandoline for evenness or a very sharp knife slice Persian cucumbers into thin coins Cut the celery stalk into thin moons If you want extra fine texture halve the slices lengthwise for bite sized pieces Transfer everything to a large mixing bowl

Cut the Avocado:

Peel your avocado and slice into quarters so each piece holds together without mashing Gently score the inside of each quarter then slip the pieces into the bowl so they keep their shape

Chop the Herbs:

Gather the mint and dill Remove any thick stems and finely chop both to release their oils and flavors Add them to the vegetable mix and toss gently to combine

Dress the Salad:

Squeeze fresh lemon juice over the bowl Drizzle in the sesame oil then add sea salt and freshly ground black pepper Start with a small amount and adjust after mixing Sprinkle the sesame seeds across the salad for crunch

Finish and Taste:

Gently toss everything with a wide spoon or clean hands so the avocado stays intact Taste and adjust seasonings as needed If you like more lemon or a pinch more salt make those tweaks before serving

Pin it

Ever since I discovered how Persian cucumbers just sing in salads this ingredient has been non negotiable for me The combination of mint and dill also reminds me of my childhood garden where handfuls of fresh herbs went straight from the earth into our lunch bowls

Storage Tips

This salad keeps beautifully for up to twenty four hours in the fridge especially if you add the avocado just before serving If you have leftovers press plastic wrap directly on the surface to slow browning of the avocado For meal prepping slice everything except the avocado and herbs then combine right before serving

Ingredient Substitutions

No Persian cucumbers Use English cucumbers for a similar tender crunch If you are out of dill try fresh basil or tarragon for an interesting twist Lime can stand in for lemon oil is optional but really boosts aroma Feel free to add thinly sliced radishes or baby spinach for color and volume

Serving Suggestions

Serve as a side with grilled fish or chicken for a fresh contrast Layer onto grain bowls or inside pita for lunch at work Dust with chili flakes for a kick of heat You can even pair it with hummus or feta for a Mediterranean touch

Pin it

This salad is a quick springtime favorite that highlights the beauty of fresh seasonal ingredients

Frequently Asked Questions

→ Can I prepare this salad in advance?

You can prepare most components up to a day ahead, but it's best to add the avocado and dressing just before serving to prevent browning and maintain optimal texture. Store prepped vegetables in an airtight container in the refrigerator.

→ What can I substitute for Persian cucumbers?

If Persian cucumbers aren't available, English (hothouse) cucumbers make the best substitute as they have thin skins and fewer seeds. Regular cucumbers can work too, but consider peeling them and removing the seeds first.

→ Is there a substitute for sesame oil?

For a different but complementary flavor, you could use extra virgin olive oil with a pinch of toasted and ground sesame seeds. Walnut or avocado oil would also work well with the fresh ingredients.

→ How long will this salad keep in the refrigerator?

This salad is best enjoyed immediately after preparation. If needed, it can be refrigerated for up to 24 hours, though the vegetables will lose some crispness and the avocado may brown slightly.

→ Can I add protein to make this a complete meal?

Absolutely! This salad pairs beautifully with grilled chicken, shrimp, or tofu. For a vegetarian protein boost, add edamame, chickpeas, or a sprinkle of hemp seeds.

→ What other herbs work well in this salad?

Cilantro, basil, or chives would make excellent alternatives or additions to the mint and dill. Each herb will bring its own unique flavor profile to complement the fresh vegetables.