Green appetizer salad with avocado, peas and asparagus

Ingredients:

Appetizer salad

• 1 bunch thin asparagus weighing 450 g, tough ends trimmed, stalks thinly sliced ​​(2.5 cups)
• 220 g sugar snap peas, ends removed, pods thinly sliced ​​(2 cups)
• 2 tbsp finely chopped fresh mint
• 4 mini cucumbers (ends trimmed), finely chopped (2 cups)
• 2 sliced ​​avocados
• 1 medium jalapeño, diced

Refueling

• 1.5 cups fresh parsley leaves, loosely arranged
• 1 1/2 cups loosely packed baby spinach
• 1.5 cups plain yogurt
• 5 tablespoons chopped green onions
• 1/4 cup olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 large clove of garlic, minced
• Coarse salt and freshly ground black pepper

For serving

• Tortilla chips

Preparation:

1. Salad:
   
   In a large bowl, combine asparagus, sugar snap peas, mint, cucumber, avocado, and jalapeño.
2. Refueling:
   
   In a blender or food processor, puree the parsley, spinach, yogurt, green onions, olive oil, lemon juice, garlic, and 1.5 teaspoons salt until smooth and bright green.
3. Drizzle the dressing over the salad and toss thoroughly with tongs; season with salt and pepper to taste. Serve the dip with tortilla chips for scooping.