Your Recipe

Recipe Instructions:

Ingredients
¼ cup plain whole-milk Greek yogurt

¼ cup fresh lemon juice (from 2 lemons)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 anchovy fillet

2 ripe avocados, peeled and pitted, divided

½ cup chopped fresh chives, divided

4 tablespoons chopped fresh mint, divided

2 romaine hearts, chopped

½ English cucumber, chopped

1 cup sugar snap peas, halved

½ cup frozen shelled edamame, thawed

⅓ cup shelled roasted salted pistachios, chopped

Directions
Process yogurt, lemon juice, 1 tablespoon water, salt, pepper, anchovy, 1 avocado, ¼ cup chives, and 2 tablespoons mint in a blender until smooth. Add more water, 1 tablespoon at a time, until just pourable.

Chop the remaining avocado and place it in a large bowl. Add romaine, cucumber, snap peas, and edamame. Toss with half the dressing. Top with pistachios and remaining ¼ cup chives and 2 tablespoons mint. Serve the remaining dressing on the side.