Scoopable Green Chopped Salad

Is it a salad or is it a dip? This vibrant crunchy-creamy dish is a salad, but it’s meant to be scooped up with chips--not a fork. Don’t be surprised that there’s tons of dressing: that’s intentional (and what makes it so perfectly scoopable).

subheading: Salad Base:

One 1-pound bunch thin asparagus, woody ends trimmed, thinly sliced (2 ½ 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

subheading: Dressing:

1 ½ cups loosely packed fresh flat-leaf parsley leaves

1 ½ cups loosely packed baby spinach

1 ½ cups plain whole-milk or dairy-free yogurt

5 tablespoons chopped chives

¼ cup olive oil

3 tablespoons fresh lemon juice

1 large clove garlic, smashed

Kosher salt and freshly ground black pepper

subheading: Serving:

Tortilla chips, for scooping

Directions at foodnetwork.com

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