Sugar snap pea and purple daikon salad with creamy yuzu-sesame dressing! 🤤💥🌱 Adapted recipe from the May issue of @bonappetitmag. This salad is hitting all my favorite flavor notes. Perfect as a side dish for a day or night of grilling. Enjoy! 💜 #WuHaus #bareaders [For the salad:] 8 oz sugar snap peas, strings removed and thinly sliced 1/3 cup thinly sliced purple or regular daikon radish [For the dressing:] 1 1/2 Tablespoons unsweetened plain yogurt or non-dairy alternative 2 Tablespoons yuzu (or lemon) juice 1 teaspoon toasted sesame oil 2 Tablespoons olive oil Salt + pepper, to taste 1.) Whisk together the dressing in a small bowl then pour onto serving plate or bowl. 2.) Toss the peas and daikon in a drizzle of olive oil then pile the salad in the center over the dressing. 3.) Finish with mixed black and white sesame seeds, toasted nori flakes, yuzu or lemon zest, salt and pepper.