© Con Poulos
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

The herbed yogurt in this dish from Portland, Oregon, chef Joshua McFadden is our new summer staple. Mix up the herbs (we like tarragon, dill and cilantro in here, too) or add in some minced shallot or chopped pickled ramps leftover from spring. The recipe is incredibly versatile—any peak-season summer produce will work. Slideshow: More Summer Salad Recipes

How to Make It

Step 1    

In a medium bowl, mix the yogurt with the scallions, mint, basil, lemon zest and juice and the crushed red pepper. Season with salt and black pepper. 


Step 2    

In a large bowl, toss the snap peas with the radishes, olive 
oil and vinegar. Season with salt and black pepper. 


Step 3    

Spread the herbed yogurt in a shallow serving bowl. Pile the vegetables on top and sprinkle with poppy seeds; serve.

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