Ugh. Finals… It’s times like these that I wish I were ambidextrous, because my right hand has lost all feeling. I am typing this post entirely with my left hand, using only one finger and everything. I literally studied for eight hours straight for one class today. The horror. I probably popped some weird brain vessels. I probably have internal bleeding. Okay, I’m probably over-reacting. But I am pretty sure I have developed some mild arthritis. I’m living off of Diet Coke as my main mode of sustenance, and my brain aches. I am weak. Why did I decide to major in accounting? I can’t seem to ask myself this question enough. Like, I brought this all upon myself, and it is making me take a serious look at my own sanity and emotional stability.
Tough weeks like this mean I’m cooking some ridiculously simple dinners. And I must fuel my brain with good, healthy foods or else statistics will be the death of me. This Snap Pea and Cucumber Salad is one of my favorite salads to make during the spring time! It is fresh and light and it pairs perfectly with something simple, like a grilled chicken breast or roasted fish, for dinner. Make some extra and you can take it for lunch the next day. A salad of crunchy sugar snap peas, baby cucumbers, sweet cherry tomatoes, and fresh basil is tossed in a simple lemony vinaigrette.
If you haven’t heard from me by next week, do not be alarmed. I’m just over in a corner, sucking my thumb and sobbing in the fetal position.
- 1 pound sugar snap peas
- 2 small Persian cucumbers, thinly sliced
- 2 cups baby spinach leaves
- 1 cup cherry tomatoes, halved
- ¼ cup chopped basil leaves
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Bring a large pot of water to a boil. Add the snap peas and cook for 2 to 3 minutes, until crisp-tender. Transfer to a bowl of ice water to stop the cooking process. Drain the peas and pat dry with paper towels. Combine the snap peas, cucumbers, spinach, tomatoes, and basil in a large bowl.
- Whisk together the lemon zest and lemon juice in a small bowl to combine. Gradually whisk in the olive oil and season with salt and pepper, to taste. Pour the dressing over the salad and toss to coat.