In this creamy side dish with finely chopped walnuts and basil leaves, cucumbers and peas are combined.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 47 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |