By Chef: Amber St. Peter.
Posted: July 27, 2015
An easy-to-whip-up summer salad with quick-pickled cukes, crunchy English peas, spicy shallots, and a bunch of fresh dill to kick it up a notch (you know, Emeril-style). This is a great recipe for eating up garden-grown goodies and for feeling a little reset after a week of treatin’ yo’self (hey, it’s summer after-all!). Let’s eat!
- 2 large cucumbers, peeled, deseeded, and sliced (about 3 cups)
- 1 large shallot, thinly sliced
- 1½ tablespoons sea salt
- 1½ tablespoons champagne vinegar OR apple cider vinegar
- 1 teaspoon organic coconut sugar
- 2 tablespoons fresh dill, finely chopped
- 1 cup uncooked english peas
- ¼ teaspoon ground black pepper
- Wash and peel cucumbers. Remove ends and cut lengthwise, using a spoon to scoop out the seeds from the middle so you have two boat-like halves. Slice the halves thinly into little crescent moon shapes. Place into a medium sized colander.
- Thinly slice the shallot and add to colander.
- Toss shallots and cucumbers in the salt and let sit about 20 minutes. Once ready, squeeze the veggies to drain excess liquid and rinse the veggies well under cool water.
- Place drained + rinsed veggies into a medium mixing bowl and set aside.
- In a small bowl, combine vinegar with sugar and stir well. Toss into cucumber + shallot mixture and stir in dill, peas, and pepper. Toss to combine, and serve immediately with an extra sprig of fresh dill. Leftover can be refrigerated up to 3 days. Enjoy!