Skip to main content
Snap Pea and Asparagus Salad with Minty Yogurt & Radishes
2 Serving Plantry

Snap Pea and Asparagus Salad

with Minty Yogurt & Radishes

Tags:
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
200
FAT
11g
CARBOHYDRATES
18g
PROTEIN
6g


Get Recipes Delivered

INGREDIENTS

  1. 3 cups snap peas, trimmed and sliced in half on a bias
  2. 4 asparagus spears, sliced on a bias
  3. 2 radishes, sliced
  4. 1 tbsp olive oil
  5. 1 tbsp lemon juice
  6. ¾ cup Forager® Project Cashewgurt®
  7. ½ tsp Dijon mustard
  8. 2 tbsp mint leaves, chopped
  9. 2 tbsp dill fronds, chopped
  10. ¼ cup parsley leaves, chopped
  11. 1 garlic clove, minced
  12. Salt & pepper to taste
SERVINGS
2
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!

SIMILAR RECIPES