Sautéed Snap Peas and Cucumbers with Shallot and Dill Recipe
Cook Time: 6 Minutes
Phase: Phase 1
4 cucumber (8-1/4") Cucumber (with Peel)
1 tbsp Light Olive Oil
1 tbsp chopped Shallots
12 oz Cooked Snowpea (Pea Pod, from Fresh)
0 1/2 tsp Salt
0 1/8 tsp Black Pepper
1 oz Dill
- Chop 2 cucumbers and use a mandolin slicer or vegetable peeler to create ribbons from the remaining 2 cucumbers. Place the cucumber ribbons on a large serving plate and set aside.
- In a 12-inch non-stick skillet over medium high heat, warm oil. Add shallot and sauté until softened, about 1 minute. Add snap peas, cucumber, salt and pepper and cook 5 minutes, until cucumber is just softened and vegetables are warmed through. Sprinkle with dill, toss to combine and arrange over the cucumber ribbons. Serve warm. Each serving is 1 ¼ cups.
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