Snap Pea, Cucumber and Mustard Green Salad - Kidney Kitchen

Ingredients

• ½ pound (3 cups) sugar snap peas, trimmed
• 1 clove garlic, finely grated
• ½ lemon, fresh squeezed
• ¼ teaspoon black pepper, freshly ground
• 3 tablespoons, 1 tablespoon and ½ tablespoon olive oil, divided
• 1 cup (104 grams) cucumber, thinly sliced
• ½ cup plain whole milk yogurt
• ⅓ cup (2 ounces) feta cheese, crumbled
• ½ teaspoon lemon zest
• 2 large mustard green leaves, rolled and sliced into ribbons