Prep Time: 15 minutes
Ingredients
1 lb Sugar snap peas, strings and tips removed
1 large head Broccoli, cut into florets
2 Carrots, shredded
1 bunch Radishes, shredded
½ cup Hazelnuts or other nuts, crushed
½ Small cucumber, roughly diced
3-4 Garlic scapes, diced, plus 3-4 more minced
3 tbsp Yogurt
2 tbsp Olive oil
2 tbsp Apple cider vinegar
2 tbsp Fresh Basil, minced
1 tbsp Black pepper
Instructions
In a medium bowl, combine minced garlic, yogurt, olive oil, vinegar, basil, and pepper. Mix thoroughly. Blanch the broccoli by adding it to boiling water and cooking for 1 minute. Use a strainer to run cold water over broccoli to stop cooking. Add all remaining ingredients to the bowl with the yogurt mixture and toss until evenly coated. Can be served immediately, but for best results let cool in fridge for several hours or overnight.
