Spring Salad with a Refreshing Yogurt Dressing
 
Prep time
Total time
 
A delicious Spring salad, this makes a perfect light meal full of bright, seasonal ingredients!
Author:
Recipe type: Spring Salad
Cuisine: Mediterranean
Serves: 4
Ingredients
  • Salad
  • ½ head of Butter or Bibb lettuce
  • 4 radishes, cut in half and thinly sliced
  • 6 spears of green asparagus
  • 2 tsp. table salt
  • 1 small cucumber, cut into ribbons
  • 8 Sugar Snap peas, strings removed, blanched, and sliced on the bias
  • ¼ cup fresh dill
  • --- zest of half a lemon
  • 2 TBSP. pistachios
  • Yogurt Dressing:
  • 2 small garlic cloves, grated
  • 2 TBSP. lemon juice
  • 2 tsp. mustard, preferably Dijon
  • ⅓ cup Greek yogurt
  • 4 TBSP. extra virgin olive oil
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper
Instructions
  1. Prep the vegetables: trim the asparagus by snapping the stem ends off – each spear of asparagus will naturally break at the right point as you bend it. Trim the snap peas and remove the strings. Slice the radishes and cut the cucumber into long ribbons.
  2. Prepare an ice bath: fill a large bowl halfway with ice and cold water. Place a colander inside the bowl and set aside. Line a plate with paper towels (to drain the snap peas).
  3. Blanch the asparagus and the sugar snap peas: fill a medium sauce pan halfway with water and place over high heat. To the pot, stir in 2 teaspoons of table salt and then add the asparagus and peas. Cook for 2 minutes until their color turns bright green and they are tender, but still crisp. Use a slotted spoon to take them off the water and place them into the ice bath to shock them. Wait until they are chilled and lift the colander from the cold water. Shake the colander and transfer the snap peas to the paper lined plate. Allow them to drain, pat them dry and set aside.
  4. Make the yogurt dressing: combine the lemon and the garlic in a small bowl (this will take the edge off the garlic). Then whisk the mustard and the yogurt into the bowl and season with salt and pepper. Last, stir in the olive oil and set aside. Taste and adjust the seasoning if needed.
  5. Assemble the salad: in a bowl, toss the lettuce, radishes, cucumber, and snap peas. Season with a little sea salt and toss gently. Place on a serving platter and top with dollops of the yogurt dressing, then sprinkle evenly the pistachios and the fresh dill. Serve at once.
Notes
Blanched sugar snap peas, shocked in ice water can be stored in the refrigerator for a day.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/crisp-spring-salad-with-a-refreshing-yogurt-dressing/