Sugar Snap Pea & Cucumber Dill Salad

We love when sugar snap pea season is upon us. We usually take an afternoon and head over to the Bar Harbor Community Farm for some sugar snap pea picking fun. We love serving this with Marinated Chickpeas.
  • 1 lb. of sugar snap peas, thinly cut on the bias
  • 1 lb. of cucumbers, cut as thin half-moons
  • 1 cup of very thinly sliced red onions (soaked in cold water for an hour)
  • 2 ounces of fresh dill
  • 1 ounce of fresh mint
  • 1 cup Shallot Orange Dressing
  • 2 shallots, roughly chopped
  • 1 tsp. dry mustard
  • 1 tbsp. maple syrup
  • 1/2 tsp. salt
  • 1/3 cup lemon juice or white balsamic vinegar
  • 1 cup of canola oil
  • 1/2 cup of vegan mayo (we use homemade aquafaba mayo)
  • zest of 1/2 orange
Directions for Dressing: Place vinegar, shallots, mustard, maple syrup, and salt in a blender and blend. Drizzle in the oil slowly, with the blender running. Pulse in the mayo and orange zest.