Cucumber and Pea Salad

Ingredients

• 1 pound fresh baby peas
• 1 cup Greek yogurt
• 0.25 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 cup chopped fresh parsley
• 0.5 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

Steps

1. 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.
2. 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.