RAW SPRING SALAD WITH ASPARAGUS, SNAP PEAS AND RADISHES

“The beauty of this salad is its versatility. Any vegetable that’s tender enough to be shaved can be added to the mix, and then it’s served with a tangy yogurt dressing.”

SERVES 4

Salad

1 bunch asparagus, ends trimmed 1 bunch radishes, ends removed ½ cup snap peas

1 handful pea shoots

1 handful microgreens

Vinaigrette

3 tbsp plain yogurt 3 tbsp olive oil

2 tbsp red wine vinegar 1 tbsp maple syrup

Toppings

1 bunch chives, finely chopped ¼ cup pepitas, toasted and salted ¼ cup crumbled goat’s cheese

MAKE SALAD

1. Using mandoline, chef’s knife or Y-peeler, thinly shave vegetables lengthwise. Place shavings in salad bowl.

2. In small bowl, whisk together yogurt, olive oil, vinegar and maple syrup.

Season with salt and pepper.

3. Before serving, toss with vinaigrette and add chives, pepitas and goat’s cheese.