Sugar snap pea salad with lemon, radish and spring herb recipe

Sugar snap pea salad with lemon, radish and spring herb recipe

Ingredients: 

• ¾ Cup Buttermilk
• 3 Tbsp Plain Greek Yogurt
• 2 Tbsp Lemon Juice
• 1 Garlic Clove, minced
• ½ lb Sugar Snap Peas, strings removed and thinly sliced on a bias
• ½ Cup Spring Herbs, roughly chopped (Mint, Dill, Tarragon and Parsley)
• 1 tsp Lemon Zest, Grated
• 2 Tbsp Extra Virgin Olive Oil

Directions:

1. Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl.
2. In a separate bowl, toss sugar snap peas, radishes, herbs, extra virgin olive oil, and lemon zest in together; season with sea salt and pepper.
3. Divide the buttermilk mixture between four plates and spread into a 4" circle on the bottom of each plate. Pile ¼ of the sugar snap peas in the center of each dish atop the buttermilk mixture.
4. Drizzle with additional extra virgin olive oil and top with salt and freshly cracked pepper.