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Ingredients

1 pound fresh baby peas 1 cup Greek yogurt ¼ cup olive oil 3 tablespoons fresh lemon juice 1 cup chopped fresh parsley ½ cup shredded baby basil leaves, divided salt and ground black pepper to taste 5 baby Persian cucumbers, sliced 2 tablespoons finely chopped walnuts, or to taste

Nutrition Info

180.4 calories carbohydrate: 16.5 g cholesterol: 5.6 mg fat: 11 g fiber: 4.2 g protein: 6.3 g saturatedFat: 2.4 g servingSize: - sodium: 46.5 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.

8 servings

Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves.