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Ingredients
  • 1 garlic clove, peeled
  • 2 tablespoons plus 1 teaspoon lemon juice, divided
  • 4 ounces sugar snap peas, strings removed, cut on bias into ½-inch pieces
  • ½ teaspoon plus pinch table salt, divided, plus salt for blanching
  • 9 ounces shell-on English peas, shelled (about ¾ cup)
  • 5 tablespoons extra-virgin olive oil, divided
  • ¼ cup plain Greek yogurt
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon pepper
  • 2 ounces (2 cups) baby arugula
  • 4 ounces snow peas, strings removed, sliced thin on bias
  • 4 radishes, trimmed, halved, and sliced into thin half-moons
  • ⅓ cup fresh mint leaves, torn if large
Steps
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