Scoopable Green Chopped Salad

Deselect All

Salad Base:

One 1-pound bunch thin asparagus, woody ends trimmed, thinly sliced (2 1/2 cups)

8 ounces sugar snap peas, strings removed, thinly sliced (2 cups)

2 tablespoons finely chopped fresh mint

4 mini cucumbers, ends trimmed, diced (2 cups)

2 avocados, chopped

1 medium jalapeno, diced

Dressing:

1 1/2 cups loosely packed fresh flat-leaf parsley leaves

1 1/2 cups loosely packed baby spinach

1 1/2 cups plain whole-milk or dairy-free yogurt

5 tablespoons chopped chives

1/4 cup olive oil

3 tablespoons fresh lemon juice

1 large clove garlic, smashed

Kosher salt and freshly ground black pepper

Serving:

Tortilla chips, for scooping