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Cucumber and Pea Salad

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"Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves."
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25 m servings 180
Original recipe yields 8 servings


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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 180 calories; 11 16.5 6.3 6 46 Full nutrition

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