Directions:
- Have ready a bowl of ice and cold water. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain and immediately transfer to ice water. When cold, drain well and pat dry.
- Mash walnuts to a paste with a mortar and pestle and whisk in broth, oil, lemon juice, cayenne, and dill until blended. Season with salt and pepper. Toss walnut mixture with peas and cucumber until vegetables are coated.
- Each serving has about 59 calories and 3 grams fat. Nutritional analysis provided by Gourmet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.35 Kcal (1253 kJ) | ||
| Calories from fat | 206.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23g | 35% | |
|---|---|---|---|
| Sodium | 22.35mg | 1% | |
| Potassium | 474.66mg | 10% | |
| Total Carbs | 16.17g | 5% | |
| Sugars | 9.48g | 38% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 8.47g | 17% | |
| Vitamin C | 117.3mg | 196% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 422.3mg | 2346% | |
| Calcium | 91.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 59.17 Kcal (248 kJ) | ||
| Calories from fat | 40.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 35% | |
|---|---|---|---|
| Sodium | 4.42mg | 1% | |
| Potassium | 93.82mg | 10% | |
| Total Carbs | 3.2g | 5% | |
| Sugars | 1.87g | 38% | |
| Dietary Fiber | 1.13g | 23% | |
| Protein | 1.67g | 17% | |
| Vitamin C | 23.2mg | 196% | |
| Vitamin A | 0.9mg | 151% | |
| Iron | 83.5mg | 2346% | |
| Calcium | 18.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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