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.
