Herby Spring Salad

A bright, crisp salad full of peas, radishes, herbs, and creamy yogurt dressing — perfect for the first warm days of the season.

Ingredients

• 4 heads of little gem lettuce, leaves separated

• 1 cup English peas, shelled

• 1 cup snap peas, halved

• 1 bunch radishes, thinly sliced

• Handful of fresh mint leaves

Dressing Ingredients

• ¼ cup yogurt

• ½ shallot, minced

• 1 tablespoon fresh chives, finely chopped

• 1 tablespoon fresh parsley, finely chopped

• 3 tablespoons white wine vinegar

• ½ lemon, juiced

• ½ cup olive oil

• Salt and pepper, to taste

Instructions

1. Prepare the Salad Ingredients
   Add the little gem lettuce, snap peas, radishes, and mint leaves to a large bowl.
   If using cooked English peas, blanch them in salted boiling water for 30 seconds, then transfer to an ice bath to cool. Drain and add to the salad. Raw peas work great too if you’re short on time.

2. Make the Dressing
   In a bowl, combine the yogurt, minced shallot, chives, parsley, white wine vinegar, and lemon juice. Gradually whisk in the olive oil until emulsified. Season with salt and pepper to taste.

3. Assemble and Serve
   Pour desired amount of dressing over the salad and toss gently to combine. Reserve extra dressing for another day. Serve immediately and enjoy.