chopped spring salad

Ingredients:

6 ounces plain yogurt

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1 tablespoon seasoned rice vinegar

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)

3 scallions, chopped

4 radishes, trimmed, chopped

1 cup thinly sliced sugar snap peas

¾ cup cherry tomatoes, quartered

1 avocado, chopped

Directions:

Whisk yogurt, oil, lemon juice, rice vinegar, 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.             

Just before serving, toss cucumber, scallions, radishes, peas, and tomatoes in a large bowl to combine; season with salt and pepper. Divide evenly among plates, scatter the chopped avocado around, and drizzle with dressing. Top with chopped chives and mint.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Vegetables can be chopped earlier in the day. Cover and refrigerate. Be sure to chop the avocado right before serving.  Note: You will have extra dressing.

Serves 4