Ingredients
Method
- Wash and dry all of the vegetables.
- Cut the cherry tomatoes into quarters. Slice the mini cucumbers in half lengthwise, then dice them into small pieces. Cube the sugar snap peas and avocados, aiming for similarly sized pieces for the best texture.
- Transfer the tomatoes, cucumbers, snap peas, and avocados to a large mixing bowl.
- Add the red onion, mayonnaise or yogurt, lemon juice, chopped dill, minced garlic, salt, and black pepper.
- Gently toss everything together until evenly coated and serve immediately.
Notes
- Use the freshest ingredients possible. This salad relies on simple ingredients, so their freshness makes a big difference in the final flavor.
- Cut everything into similar-sized pieces. Evenly sized vegetables make the salad easier to eat and give every bite a balanced mix of flavors.
- Use mini cucumbers if you can. They have an extra crisp texture that adds even more crunch to the salad.
- Choose perfectly ripe avocados. They should be firm enough to hold their shape but soft enough to be creamy.
- Add the avocado last and mix gently. This helps prevent it from breaking down while tossing the salad.
- Fresh dill works best. Its bright flavor complements the snap peas and lemon much better than dried dill.
- Swap the mayonnaise for plain yogurt if preferred. It creates a lighter version while still adding a creamy texture.
- Don't substitute the sugar snap peas. Green peas or green beans won't provide the same crisp texture or fresh flavor this salad is known for.
- Season just before serving. Adding the salt at the end helps keep the vegetables crisp and fresh.
- Serve chilled for the best flavor. A short rest in the refrigerator lets the ingredients cool while maintaining their crunch.