Spring Snap Pea Salad
Serves 6
Ingredients
16oz snap peas
10 radishes, thinly sliced
¼ cup sliced almonds
¼ cup plain greek yogurt
2 tbsp olive oil
½ lemon, juiced
1 tbsp mint, finely chopped
½ tbsp shallot, minced
Salt
Pepper
Directions
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Bring a large pot of salted water to a boil. Drop snap peas into boiling water and cook for 2 minutes, until slightly tender. Remove from water with a slotted spoon and transfer to a bowl of ice water or run under cold water to cool. Place in a towel to dry.
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In a small bowl, whisk together greek yogurt, olive oil, lemon juice, mint, and shallot. Add salt and pepper to taste.
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Place snap peas, sliced radishes, and almonds in a bowl and toss. Add dressing to the bowl and toss to coat.
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Serve over greens like arugula or spinach.
Nutrition
110 cals, 7g C, 4g P, 6g F