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15 minutes
2 minutes
17 minutes
- 300g sugar snap peas, topped, tailed
- 5 celery sticks, chopped
- 3 medium Lebanese cucumbers, sliced
- 80mls (1/3 cup) light olive oil
- Salt & ground black pepper, to taste
- Blanch sugar snap peas in boiling water for 2 minutes or until tender crisp. Shock in cold water, then combine with celery and cucumber.
- In a jug, combine olive oil and lemon juice, whisk together, and season with salt and pepper. Keep the salad and dressing separately in airtight containers in the fridge. Toss the salad with the dressing right before serving.
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