Summer Fresh Cucumber, Tomato & Pea Salad

Bright, summery, vitamin-packed, incredibly healthy! A salad of cucumbers, tomatoes and green peas will be an excellent snack option on hot summer days. It will also ideally complement any main hot course. You can serve it for a light dinner.
cook time: 10 min
Elijah Stroud
Summer Fresh Cucumber, Tomato & Pea Salad

Nutrition Facts (per serving)

80
Calories
6g
Fat
6g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Carrot 1 pc
Vegetable oil 40 g
Greenery to taste
cucumbers 1 pc
Green pea 150 g
Lettuce leaves 7 pc

Recipe instructions

Step 1

Step 1
How to prepare a salad of cucumbers, tomatoes, green peas? Prepare all the products indicated in the recipe. I used canned peas, but you can use fresh young peas. It will also successfully complement all vegetables.

Step 2

Step 2
Drain the liquid from the peas. Peel the carrots and onions. Wash the lettuce leaves thoroughly and dry. What leaves can I take? Romano, iceberg, lollo rossa, frisse, corn and so on are perfect. Rinse the cucumbers and tomatoes. If the cucumber has a rough peel, then it needs to be cut off.

Step 3

Step 3
Tear the lettuce leaves into random small pieces. Place in a convenient deep salad bowl.

Step 4

Step 4
Cut tomatoes and cucumbers into medium-sized cubes. It is also permissible to cut vegetables into thin slices. Do it as you are more accustomed. Serve with lettuce.

Step 5

Step 5
Grate the carrots using a coarse grater. Chop the onion in a way convenient for you. Place everything in a salad bowl.

Step 6

Step 6
Add green peas and finely chopped herbs to all ingredients. Parsley, dill, young green onions or basil are perfect for greens.

Step 7

Step 7
Salt everything to taste, add ground black and red pepper if desired. Drizzle vegetable or olive oil on top.

Step 8

Step 8
Mix everything thoroughly and place in the refrigerator for 10-15 minutes to cool the salad.

Step 9

Step 9
Before serving, mix everything again, garnish with a sprig of fresh basil, parsley or dill and serve!

Additional rubrics

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