INGREDIENTS

• 1 clove garlic, minced
• ½ lemon, zested and juiced
• 4 ounces sugar snap peas, sliced at a bias
• ¾ cup shelled English peas
• ¼ cup + 2 teaspoons olive oil, divided
• ¼ cup plain Greek yogurt
• 2 teaspoons Dijon mustard
• Salt and Pepper
• 2 cups baby arugula
• 4 ounces snow peas, sliced at a bias
• 4 radishes, halved and thinly sliced
• 1/3 cup fresh mint leaves, torn
• Flaky sea salt
   

INSTRUCTIONS

1. Combine garlic with lemon juice and set aside. Reserve lemon zest for later.
2. Prepare an ice bath and bring a large pot of salted water to a boil.
3. Add sugar snap peas and cook for one minute, or until bright green and crisp tender.
4. Use a slotted spoon to remove snap peas from pot and add to ice bath, keeping water on the heat.
5. Add English peas to boiling water and cook for about 1 ½ minutes or until also bright green and tender.
6. Use slotted spoon to transfer the peas to the ice bath with the snap peas.
7. Drain ice bath and dry veggies on a towel lined plate.
8. Whisk ¼ cup oil with yogurt, Dijon mustard, lemon zest and season to taste with salt and pepper.
9. Spread dressing on the bottom of a platter.
10. In a large mixing bowl, toss arugula with snap peas, English peas, snow peas, radishes, mint leaves, and remaining 2 teaspoons olive oil.
11. Transfer salad to the top of the dressing lined platter and season with flaky sea salt and freshly ground black pepper.

SERVES: 4-6