Peas And Cucumbers
A refreshing dish featuring tender peas and crisp cucumbers, complemented by a creamy lemon dressing and a hint of paprika, perfect for light, summery meals.
Ingredients
Instructions
- Cut the cucumber lengthwise into quarters, then into 1-inch pieces.
- Bring the cucumber, peas, and water to a boil.
- Reduce heat; cover and simmer until peas are tender, about 10 minutes. Drain.
- Stir in shredded lettuce, margarine, sugar, salt, and pepper; heat until the lettuce is hot.
- Mix sour cream and lemon juice; toss with the cooked vegetables.
- Sprinkle with paprika before serving.
Tips & Substitutions
For added flavor, consider using a dash of dill or mint along with the sour cream. If you're out of sour cream, plain yogurt is a great substitute. You can also use frozen peas if fresh ones aren't available; just adjust the cooking time as they require less time to heat through. This dish can also be enhanced by adding chopped green onions or a sprinkle of feta cheese.
Serving Suggestions
Serve this vibrant dish as a light main course or as a side alongside grilled chicken or fish. It pairs beautifully with Waldorf Salad With Turkey And Apricot for a balanced meal. For a vegetarian option, serve it with a hearty grain salad or alongside Mealtime Zucchini Fritters (Makes 2 Servings) for a satisfying plant-based meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat until heated through, being careful not to overcook the peas and cucumber. Alternatively, you can enjoy this dish cold as a refreshing salad.
Nutrition & Diet Analysis (per serving)
Each serving of Peas And Cucumbers contains roughly 200 calories, with 8g protein, 42g carbohydrates, and 1g fat. It is an excellent source of vitamin C (30% of the Daily Value), calcium (23% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 816mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! You can incorporate other vegetables like bell peppers, carrots, or even snap peas to enhance the color and texture. Just be mindful of the cooking times, as some vegetables may take longer to become tender.
Is this dish suitable for meal prep?
Yes, this dish is perfect for meal prep! You can prepare the vegetables in advance and store them separately. Just add the dressing and heat just before serving to maintain freshness and flavor.
Can I make this dish vegan?
Yes, you can easily make this dish vegan by substituting margarine with a plant-based alternative and using a dairy-free yogurt. This way, you can enjoy a deliciously creamy texture while keeping it entirely plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).