Description
Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves.
Ingredients
- 1 pound fresh baby peas
- 1 cup Greek yogurt
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 cup chopped fresh parsley
- ½ cup shredded baby basil leaves, divided
- salt and ground black pepper to taste
- 5 baby Persian cucumbers, sliced
- 2 tablespoons finely chopped walnuts, or to taste
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 8