Spring Radish and Snap Pea Salad

Spring Radish and Snap Pea Salad

Serves 1

Prep Time: 10 minutes
Cooking Time: 5 minutes

Ingredients

• ¼ cup plain coconut yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon fresh mint, minced
• 1 tablespoon Lee’s Ghee (Plain Jane or Brown Butter)
• 1 tablespoon sliced spring garlic
• 1 cup radishes, halved
• ½ cup snap peas, sliced
• Salt and pepper, to taste

Directions

1. In a small bowl, mix together the coconut yogurt, lemon juice and mint. Season with salt and pepper. Set aside.
2. In a small pan over medium-low heat, melt the ghee. Add the spring garlic and sauté for 1 minute until fragrant and soft. Increase the heat to medium and add the radishes. Sauté for 5 minutes until slightly tender. Season with salt and pepper.
3. To serve, put a large dollop of the coconut dressing on the bottom of a serving plate. Add the snap peas and sautéed radishes. Drizzle with any leftover ghee from the pan and enjoy!