Make the dressing: Add yogurt, herbs, garlic, lime juice, olive oil, and a pinch of salt to a blender. Blend until smooth and creamy. Set aside.
1 cup sugar snap peas, 1 tablespoon olive oil, half of a lime juiced, 4 tablespoon Greek yogurt, A handful of mint leaves, A handful of parsley leaves, sea salt, 1 small garlic clove
Prep the greens: Add broccoli florets to a food processor and pulse until it resembles rice. Trim asparagus and sugar snap peas. Cut asparagus in half.
1 broccoli, 7 ounces asparagus, 1 cup sugar snap peas
Blanch the veggies: Boil 1 liter of water. Add asparagus and snap peas. Cover and let sit for 3–5 minutes until crisp-tender. Drain.
Sauté broccoli rice: In a skillet, heat olive oil over medium. Add broccoli rice and cook 3–5 minutes until warmed but not browned. Season with lime juice, salt, and pepper.
1 tablespoon lime juice, 1 tablespoon olive oil, sea salt + ground black pepper
Assemble the salad: Divide broccoli rice between plates. Top with avocado slices, asparagus, and sugar snap peas. Sprinkle with sesame seeds.
2 avocados, 1 tablespoon black sesame seeds, 1 tablespoon white sesame seeds
Add dressing and serve: Drizzle with yogurt herb dressing and serve warm.
