Cucumber Snap Pea Sesame Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 handfuls sugar snap peas, ends trimmed
02 -
1 celery stalk, thinly sliced into moons
03 -
2 small Persian cucumbers, thinly sliced
04 -
1 ripe avocado, peeled and quartered
05 -
2 tablespoons fresh mint, chopped
06 -
1 tablespoon fresh dill
07 -
Fresh lemon juice, to taste
→ Seasonings
08 -
¼ teaspoon sesame oil
09 -
2 teaspoons sesame seeds
10 -
Sea salt, to taste
11 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Using a paring knife, remove the ends of the sugar snap peas and pull away the tough string running along the side. Some peas may not have a prominent string, so just do your best.
02 -
Thinly slice the Persian cucumbers and celery (a mandoline works well for uniform cuts). Quarter the peeled avocado and finely chop the fresh herbs.
03 -
In a serving bowl, combine all the prepared vegetables and herbs. Drizzle with fresh lemon juice and sesame oil, then season with salt and pepper to taste.
04 -
Sprinkle sesame seeds over the salad and adjust seasonings according to preference. Serve immediately for optimal freshness and texture.
# Notes:
01 -
This crisp salad works best with Persian cucumbers which are sweeter and have thinner skin than standard American varieties.
02 -
For personal preference, adjust lemon juice or salt quantities to taste.