Chopped Spring Salad


Adapted from recipe by Jenny Rosenstrach and Andy Ward featured in Bon Appetit
4 Servings


*Ingredients currently available at the Saratoga Farmers’ Market

• ½ cup plain yogurt*
• 2 tablespoons olive oil*
• 1 tablespoon fresh lemon juice
• 1 garlic clove, finely grated*
• ¼ teaspoon Vital Eats Sriracha Ketchup*
• 2 tablespoons finely chopped chives, plus more for serving*
• 2 tablespoons finely chopped mint, plus more for serving*
• Kosher salt, freshly ground pepper
• ½ Asian cucumber, chopped (about 1 cup)*
• 2 asparagus spears, chopped*
• 2 scallions, chopped*
• 3 radishes, trimmed, chopped*
• 1 cup pea shoots*
• ¾ cup cherry tomatoes, quartered*


1. Whisk yogurt, oil, lemon juice, garlic, Sriracha, 2 Tbsp. chives, and 2 Tbsp. mint in a small bowl to combine; season with salt and pepper and let dressing sit at least 1 hour to allow flavors to meld.

2. Just before serving, toss cucumber, asparagus, scallions, radishes, pea shoots, and tomatoes in a large bowl to combine; season with salt and pepper. Divide evenly among plates and drizzle with dressing. Top with chives and mint.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.