2 Serving Plantry

Snap Pea and Asparagus Salad

Name: Snap Pea and Asparagus Salad with Minty Yogurt & Radishes
Prep time: 15 min
Total time: 15 min
Yield: 2
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

with Minty Yogurt & Radishes

SERVINGS

PREP & COOK TIME

15 min

CALORIES

200

FAT

11g

CARBOHYDRATES

18g

PROTEIN

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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

Share this Recipe:

Get Recipes Delivered

INSTRUCTIONS

Add the snap peas, asparagus and radishes to a bowl and toss with olive oil, lemon juice, and a pinch of salt and pepper.

Place yogurt in a small bowl and add mustard, mint, dill, parsley and garlic. Season to taste with salt and pepper.

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!