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 

Joshua McFadden
June 2017

Gallery

© Con Poulos

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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