Ingredients

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