Chopped spring salad

Delight in the freshness of a crisp chopped spring salad bursting with vibrant colors and flavors, a refreshing symphony of seasonal ingredients.

Ingredients:

• cup plain yogurt
• tablespoons olive oil
• tablespoon fresh lemon juice
• garlic clove, finely grated
• teaspoon Sriracha
• tablespoons finely chopped chives, plus more for serving
• tablespoons finely chopped mint, plus more for serving
• Kosher salt, freshly ground pepper
• English hothouse cucumber, chopped (about 1 cup)
• avocado, chopped
• scallions, chopped
• radishes, trimmed, chopped
• cup thinly sliced sugar snap peas
• cup cherry tomatoes, quartered

Instructions:

1. Blend together yogurt, oil, lemon juice, garlic, Sriracha, 2 tablespoons of chives, and 2 tablespoons of mint in a small bowl; add salt and pepper to taste. Allow the dressing to sit for at least 1 hour so the flavors can blend together.
2. Right before you serve, mix cucumber, avocado, scallions, radishes, peas, and tomatoes in a large bowl; season with salt and pepper. Distribute the mixture equally onto plates and drizzle the dressing on top. Garnish with more chives and mint.
3. Preparation Tip: The dressing can be prepared up to 3 days in advance. Remember to cover and refrigerate it.

Summary:

• Calories: 740 kcal
• Fat: 61 g
• Protein: 14 g
• Carbs: 45 g
• Potassium: 2025 mg
• Magnesium: 142 mg