Foryoueats: Spring Vegetable And Arugula Salad With Labneh And Cucumbers Recipe

Ingredients

• 2 medium Persian cucumbers, split lengthwise and cut into 1/4-inch disks (about 6 ounces; 170g)
• Kosher salt
• 1 small red onion, thinly sliced (about 4 ounces; 115g)
• 12 ounces fava beans in their pods or 4 ounces shucked fava beans (120g shucked beans)
• 12 ounces English peas in their pods or 4 ounces shucked peas (120g shucked peas)
• 8 ounces asparagus, woody ends removed, stalks cut on a sharp bias into 1-inch pieces (225g)
• 6 ounces snap peas, strings removed, sliced on a sharp bias into 1/2-inch slices (170g)
• 8 ounces broccolini, woody ends removed, cut on a sharp bias into 1-inch pieces (170g)
• 1 tablespoon (15ml) fresh juice and 2 teaspoons (5g) finely grated zest from 1 lemon
• 2 teaspoons Dijon mustard (10g)
• 3 tablespoons extra-virgin olive oil (45ml), plus more for serving
• 4 ounce arugula (115g; about 4 packed cups of leaves)
• 3 ounces toasted sunflower seeds (85g)
• 6 ounces fresh mozzarella cheese, cut or torn into 1/2-inch chunks (170g)
• 8 ounces labne or Greek yogurt (225g)