Spring Vegetable Salad

Spring Vegetable Salad

What better way to highlight the bright, fresh flavors of spring than a fun fruit and veggie salad. With a beautiful blend
of flavors, colors, and textures, this deceptively simple salad is full of nuance and depth, from the snap of the sugar
snap peas to the bursts of orange and mint. It’s like sunshine on your plate! (Courtesy of Beachbody)

SERVES: 4 (approx. 1½ cups each)

CONTAINER EQUIVALENTS: 1 Green,  ½ Purple, 1 tsp

Ingredients:

  • ½ cup reduced-fat (2%) plain Greek yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. finely grated orange peel (orange zest)
  • 1 Tbsp. olive oil
  • 1 Tbsp. chopped fresh dill weed
  • 1 tsp. raw honey
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • 2 cups sugar snap peas, sliced thin
  • 1 cup thinly sliced radishes
  • 1 cup sliced cucumber
  • 1 cup orange segments (approx. 1 medium)
  • 1 cup strawberries, cut into quarters
  • ½ cup torn mint leaves

Directions:

  1. Combine yogurt, lemon juice, orange peel, oil, dill, honey, salt, and pepper in a large bowl; whisk to blend.
  2. Add snap peas, radishes, cucumber, orange segments, strawberries, and mint leaves; toss gently to blend.