Chopped Spring Salad
Alex Lau
This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.
Recipe information
Yield
4 Servings
Ingredients
½ cup plain yogurt
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 garlic clove, finely grated
¼ teaspoon Sriracha
2 tablespoons finely chopped chives, plus more for serving
2 tablespoons finely chopped mint, plus more for serving
Kosher salt, freshly ground pepper
½ English hothouse cucumber, chopped (about 1 cup)
1 avocado, chopped
2 scallions, chopped
3 radishes, trimmed, chopped
1 cup thinly sliced sugar snap peas
¾ cup cherry tomatoes, quartered
Preparation
Step 1
Whisk yogurt, oil, lemon juice, garlic, Sriracha, 2 Tbsp. chives, and 2 Tbsp. mint in a small bowl to combine; season with salt and pepper and let dressing sit at least 1 hour to allow flavors to meld.
Step 2
Just before serving, toss cucumber, avocado, scallions, radishes, peas, and tomatoes in a large bowl to combine; season with salt and pepper. Divide evenly among plates and drizzle with dressing. Top with chives and mint.
Step 3
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 190 Fat (g) 15 Saturated Fat (g) 2.5 Cholesterol (mg) 5 Carbohydrates (g) 11 Dietary Fiber (g) 5 Total Sugars (g) 4 Protein (g) 3 Sodium (mg) 30
