For the Green Goddess Dressing:
1 cup Cabot Plain Greek Yogurt
½ cup cilantro
¼ cup parsley
¼ cup dill
¼ cup mint
¼ cup chives, sliced into ½-inch segments
2 tablespoons fresh tarragon leaves
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 medium clove garlic, roughly chopped
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper, to taste
For the Salad:
½ English hothouse cucumber, chopped (about 1 cup)
1 avocado, chopped
2 scallions, chopped
3 radishes, trimmed, chopped
1 cup fresh sugar snap peas, sliced into ½-inch pieces, or left whole if small
¾ cup cherry tomatoes, halved
Get the ingredients you need at a convenient nearby location.
Prep: 20 mins | Total: 20 mins
COMBINE yogurt, cilantro, parsley, dill, mint, chives, tarragon, lemon juice, olive oil, garlic, salt and pepper in the bowl of a food processor.
PROCESS until smooth and green, with tiny flecks of herbs. Cover and refrigerate for later.
TOSS cucumber, avocado, scallions, radishes, snap peas, and tomatoes in a large bowl to combine. Season with salt and pepper.
DIVIDE the salad evenly among 2 plates and drizzle with dressing. Top with a sprinkling of extra chopped chives and mint leaves.
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