Cucumbers, peas, and the subtle flavour of fresh tarragon … the perfect combination.
If fresh tarragon is difficult to find, substitute fresh mint.
Creamy Cucumber and Pea Salad
Number of Servings: 4
Salad Ingredients:
1 large English cucumber, unpeeled, seeded, cut into slices or chunks
1 tablespoon (15 mL) white wine vinegar
1 teaspoon (5 mL) sea or Kosher salt
1 cup (250 mL) peas, cooked, and cooled
1 stalk of celery, thinly sliced; or 8-10 asparagus tips, cooked and cooled
¼ cup (60 mL) finely chopped red onion
¼ cup (60 mL) chopped fresh tarragon leaves (or mint leaves)
Dressing:
1 garlic clove, minced
1 tablespoon (15 mL) coarse-grained mustard
1 teaspoon (5 mL) granulated sugar
1 tablespoon (15 mL) white wine vinegar
1 tablespoon (15 mL) extra virgin olive oil
1 tablespoon (15 mL) mayonnaise
2 tablespoons (30 mL) plain Greek yogurt
Sea salt and freshly ground black pepper
Method:
- Prepare cucumbers: Place seeded and sliced cucumbers in a large bowl; sprinkle with vinegar and salt; stir up and let sit for at least 30 minutes. After sitting time, drain and place cucumber pieces in a salad bowl.
- Add peas, celery (or asparagus tips), red onion, and chopped tarragon (or mint).
- Make dressing: Stir together garlic, mustard, sugar, and vinegar. Whisk in oil. Stir in mayonnaise and yogurt. Season to taste.
- Fold dressing into the salad ingredients. Garnish with fresh tarragon (or mint).
