Monk’s Garden Party Recipe

Rinse all salad greens, pea shoots, and herbs under cold water. Spin or pat dry very well; excess water will dilute the dressing and make the salad soggy.

Thinly slice the cucumber and radishes. Core and thinly slice the green apple or pear. Halve the blanched sugar snap peas lengthwise.

If using fresh mint, chop it coarsely; snip chives and roughly chop the dill. Reserve a small pinch of chives and dill for garnish.

Heat a small dry skillet over medium heat. Add the slivered almonds and toast, stirring frequently, until lightly golden and fragrant, 3–4 minutes. Transfer to a bowl to cool.

If using pomegranate seeds from a whole fruit, remove seeds and set aside. If using grapes, halve them.

Whisk Dressing

In a small bowl, combine the yogurt, lemon juice, lemon zest, honey (or maple), Dijon, and olive oil. Whisk until smooth and slightly emulsified.

Stir in the chopped dill and chives. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness—add up to 1 teaspoon more honey or 1/2 tablespoon more lemon juice if needed.

If you prefer a thinner dressing, whisk in 1–2 tablespoons of cold water until desired consistency is reached. Chill while you assemble the salad.

If using chickpeas: toss drained chickpeas with 1/2 teaspoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. For a warm option, heat in a skillet until slightly browned, 4–5 minutes. Cool slightly before adding to salad.

If using tempeh: marinate cubed tempeh briefly in 1 tablespoon soy sauce, 1 teaspoon lemon juice and 1 teaspoon olive oil for 10 minutes, then roast or pan-fry until golden and crisp, 8–10 minutes. Cool slightly before adding.

In a large bowl, layer the mixed baby greens, butter lettuce, and pea shoots. Add cucumber, radishes, blanched sugar snap peas, and the sliced apple or pear.

Scatter the toasted almonds, pomegranate seeds (or grapes), chopped mint/pea tendrils, and half of the crumbled feta/chevre over the salad.

If using protein, add chickpeas or tempeh now and gently toss everything once to combine.

Drizzle about three-quarters of the herbed lemon yogurt dressing over the salad and toss gently with salad tongs to coat evenly. Add more dressing to taste; reserve any extra for serving.

Taste and adjust seasoning with a pinch of salt and pepper if needed.

Transfer salad to a large serving platter or divide among plates. Sprinkle the remaining crumbled feta/chevre on top.

Garnish with the reserved chives and dill, and tuck edible flowers across the top for a festive garden-party look.

Serve immediately, offering extra dressing on the side.