Snap Pea and Asparagus Salad | Plant-Based Recipes

Ingredients

• 3 cups snap peas, trimmed and sliced in half on a bias
• 4 asparagus spears, sliced on a bias
• 2 radishes, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ¾ cup Forager® Project Cashewgurt®
• ½ tsp Dijon mustard
• 2 tbsp mint leaves, chopped
• 2 tbsp dill fronds, chopped
• ¼ cup parsley leaves, chopped
• 1 garlic clove, minced
• Salt & pepper to taste