Sugar Snap Pea & Cucumber Salad

2 8oz. Earth Exotics™ Sugar Snap Peas
2 Earth Exotics™ Baby Persian Cucumbers, unpeeled, thinly sliced
1 cup grape tomatoes, halved
1/2 cup fresh, chopped dill

Dressing:
2 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
1 tsp lemon zest
Kosher salt and freshly ground pepper to taste

For the Salad:

Bring a large saucepan of salted water to a boil over high heat.
Add the Earth Exotics™ Sugar Snap Peas and cook until vibrant green, about 1-2 minutes.
Drain and transfer to a bowl of iced water to cool, about 2 minutes.
Drain and add to salad bowl.
Stir in the Earth Exotics™ Baby Persian Cucumbers, tomatoes and dill.

For the Dressing:

In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth.
Season with salt and pepper to taste.
Pour over the salad and toss until coated.