2 cucumbers
6 oz. snow peas
4 – 6 radishes, rinsed and trimmed
1/4 tsp. Hawaiian, Kosher, or other coarse salt
Fresh ground pepper

Yogurt Chive Dressing
2 oz. plain Greek yogurt (about 4 T.)
3 T. extra virgin olive oil
1 T. tarragon vinegar
1 tsp. fresh lemon juice
3 T. minced chives
Salt & fresh ground pepper to taste

Make the dressing. In a small bowl or measuring C., whisk together all of the dressing ingredients until well combined. Taste-test the dressing on a piece of cucumber. Adjust the seasonings according to taste. Prepare salad ingredients: Peel the cucumbers and slice into quarter pieces lengthwise. Chop into roughly 1/2 to 1 inch pieces, transfer to a salad bowl, and crumble on the course sea salt. Trim any fibrous ends off the snow peas. Bring a small saucepan of water to full boil. Plunge the snow peas in, and count to 30. Remove from the heat and drain through a colander. Slice the snow peas into roughly 1/2 inch pieces. Transfer the snow peas to the salad bowl with the cucumbers. Slice the radishes into thin pieces and add to the bowl with the cucumber and snow peas. Assemble the salad: Toss the salad with a thorough coating of the dressing. Season with salt and fresh ground pepper according to taste. Serve, and enjoy!