2 Serving
Plantry
Snap Pea and Asparagus Salad
with Minty Yogurt & Radishes
SERVINGS
PREP & COOK TIME
15 min
CALORIES
200
FAT
11g
CARBOHYDRATES
18g
PROTEIN
6g
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INGREDIENTS
- 3 cups snap peas, trimmed and sliced in half on a bias
- 4 asparagus spears, sliced on a bias
- 2 radishes, sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ¾ cup Forager® Project Cashewgurt®
- ½ tsp Dijon mustard
- 2 tbsp mint leaves, chopped
- 2 tbsp dill fronds, chopped
- ¼ cup parsley leaves, chopped
- 1 garlic clove, minced
- Salt & pepper to taste
SERVINGS
PREP & COOK TIME
15 min
CALORIES
200
FAT
11g
CARBOHYDRATES
18g
PROTEIN
6g
Get Recipes Delivered
INSTRUCTIONS
1
Make the salad
Add the snap peas, asparagus and radishes to a bowl and toss with olive oil, lemon juice, and a pinch of salt and pepper.
2
Make the minty yogurt
Place yogurt in a small bowl and add mustard, mint, dill, parsley and garlic. Season to taste with salt and pepper.
3
Serve
Smear the minty yogurt on the plate. Pile the snap peas, asparagus and radishes on top. Garnish with mint leaves and dill fronds. Drizzle with a little olive oil. Enjoy!
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