UPDATE: Last night, I made this with blanched asparagus but into pieces instead of snap peas, and it was even better!

I was excited to use fresh herbs from my new garden to add the flavor for this dressing. 


  • 2 teaspoons minced shallot
  • 2 teaspoons white wine vinegar
  • 2 teaspoons lemon juice
  • 2 tablespoons greek yogurt
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • 2 tablespoons minced fresh chives
  • 2 tablespoons chopped fresh dill
  • 4 radishes, thinly sliced
  • 20-25  sugar snap peas, cut in half


  1. Combine all ingredients through dill for the dressing. Toss with the radishes and snap peas.