Boistfort Valley Farm
Community Supported Recipe Box

Dilled Carrot and Pea Pod Salad

for salad

  • 3 cups baby carrots, halved or quartered depending on size
  • 3 cups sugar snap peas, trimmed

for dressing

  • 1/4 cup fresh lemon juice
  • 1/4 cup minced fresh dill
  • 2 Tablespoons extra virgin olive oil
  • Freshly ground pepper to taste.


dish: salad
season: summer

Steam carrots and peas until just tender, about 5 minutes. To make the dressing, mix lemon juice, dill, oil, salt, and pepper. Pour over the carrots and peas and toss to coat evenly. Refrigerate 6 hours or up to 2 days.

adapted from The City Gardener's Cookbook by Sasquatch Books (think seriously about purchasing this one -- it's recipes compiled from Seattle P-Patches)