Buzz
Photo Credit: Greg DuPreeIngredients
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¼ cup plain whole-milk Greek yogurt
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¼ cup fresh lemon juice (from 2 lemons)
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 anchovy fillet
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2 ripe avocados, peeled and pitted, divided
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½ cup chopped fresh chives, divided
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4 tablespoons chopped fresh mint, divided
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2 romaine hearts, chopped
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½ English cucumber, chopped
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1 cup sugar snap peas, halved
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½ cup frozen shelled edamame, thawed
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⅓ cup shelled roasted salted pistachios, chopped
Instructions
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Combine the yogurt, lemon juice, 1 tablespoon of water, salt, pepper, anchovy, 1 avocado, ¼ cup of chives, and 2 tablespoons of mint in a blender. Process until smooth, adding more water, 1 tablespoon at a time, until the desired pourable consistency is achieved.
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Chop the second avocado and place it in a large bowl. Add romaine lettuce, cucumber, snap peas, and edamame. Toss with half of the dressing. Top with pistachios, remaining ¼ cup of chives, and 2 tablespoons of mint. Serve the remaining dressing on the side.
