Ingredients
- —150 g broad beans
- —150 g sugar snap peas
- —1 zucchini
- —0.5 cucumber
- —50 g lamb's lettuce
- —150 g yogurt
- —1 tsp lemon juice
- —1 tbsp chives
- —1 tbsp parsley
- —pinch of salt
- —pinch of pepper
Instructions
Bring a pot of water to a boil and cook the broad beans for about 3 minutes, then rinse them with cold water.
Blanch the sugar snap peas for 2 minutes and drain.
Use a spiralizer or peeler to cut the zucchini into thin ribbons and slice the cucumber into thin half-moons.
Mix the broad beans, sugar snap peas, zucchini, cucumber, and lamb's lettuce in a large bowl.
In a separate small bowl, stir the yogurt with lemon juice, chives, and parsley, and season with salt and pepper.
Drizzle the herb dressing over the salad and gently toss to lightly coat everything.
A fresh, crunchy salad full of green vegetables with a soft herb yogurt dressing. Light, vibrant, and just the kind of dish that makes a plate shine.
Serving Tip
Serve this salad well-chilled to let the fresh herb yogurt and crunchy vegetables shine.
Storage Tip
Store the salad covered in the refrigerator for up to 1 day and add the dressing just before serving.