This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.
Recipe information
Yield
4 Servings
Ingredients
½
cup plain yogurt
2
tablespoons olive oil
1
tablespoon fresh lemon juice
1
garlic clove, finely grated
¼
teaspoon Sriracha
2
tablespoons finely chopped chives, plus more for serving
2
tablespoons finely chopped mint, plus more for serving
Kosher salt, freshly ground pepper
½
English hothouse cucumber, chopped (about 1 cup)
1
avocado, chopped
2
scallions, chopped
3
radishes, trimmed, chopped
1
cup thinly sliced sugar snap peas
¾
cup cherry tomatoes, quartered
Need to make a substitution?
Preparation
Step 1
Whisk yogurt, oil, lemon juice, garlic, Sriracha, 2 Tbsp. chives, and 2 Tbsp. mint in a small bowl to combine; season with salt and pepper and let dressing sit at least 1 hour to allow flavors to meld.
Step 2
Just before serving, toss cucumber, avocado, scallions, radishes, peas, and tomatoes in a large bowl to combine; season with salt and pepper. Divide evenly among plates and drizzle with dressing. Top with chives and mint.
Step 3
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 190 Fat (g) 15 Saturated Fat (g) 2.5 Cholesterol (mg) 5 Carbohydrates (g) 11 Dietary Fiber (g) 5 Total Sugars (g) 4 Protein (g) 3 Sodium (mg) 30