Over the weekend, we harvested our first cucumber and snow peas from the garden. In addition, we harvested another jalafuego pepper off of our very productive little plant. Of course, I was super excited about them, and wanted to make a nice, green salad that captured our beautiful produce.
I set out to make a Miso Sesame Dressing, that I felt would tie together the refreshing crunch of the cucumber, sweet snap from the peas, and grassy heat from the jalapeno. The resulting dish was an absolutely delightful light lunch, and would be an awesome accompaniment to salmon or fish, along with some brown rice, for a dinner side. This turned out to be a great summer salad, and I can’t wait to eat it again with next week’s harvests!
Recipe down below, photo up top! Photo of our happy little harvest posted below as well. This recipe makes enough for one big single serving (for lunch), or two side dishes (for a dinner). Happy summer, friends!
Cucumber Snow Pea Salad with Miso Sesame Dressing:
- 1 cucumber, sliced into thin rounds
- 10-20 snap peas, sliced into bite sized pieces
- ½ jalapeno pepper, sliced into thin rounds
- 1 tbsp miso
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- Wash and dry the vegetables before slicing. Slice the cucumbers into thin rounds, the snap peas into bite sized pieces, and the jalapeno into very thin rounds. Add the cut vegetables into a large bowl while you assemble the dressing.
- For the dressing, add all ingredients to a sealable container. Add the lid to the container and shake to combine.
- Alternatively, add all of the ingredients to a small bowl and whisk to combine.
- Pour the dressing over the vegetables, and toss to combine (I usually use my hands for this step, tongs or salad spoons would also work great).
- Plate up the salad and enjoy!