A light, refreshing salad for hot summer days.

½ cup plain yogurt

2 tablespoons olive oil

1 tablespoon fresh lemon juice

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)

1  avocado, chopped

2  scallions, chopped

3  radishes, trimmed, chopped

1 cup thinly sliced sugar snap peas

¾ cup cherry tomatoes, quartered

  1. Whisk yogurt, oil, lemon juice, 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.
  2. Just before serving, toss cucumber, avocado, scallions, radishes, peas, and tomatoes in a large bowl to combine; season with salt and pepper. Divide evenly among plates and drizzle with dressing. Top with chives and mint.
Original recipe found at bonappetit.com
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