chopped spring salad
chopped spring saladIngredients:
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