Gather your ingredients and wash the vegetables.
Give the Green Peas (2 cup) a very quick blanch in salted water. Rinse with cold water to shock them so they stay green.
Shave the Cauliflower (1/2 head). If you don’t have a mandolin, just chop into bite-sized pieces.
Shave or thinly slice the Turkish Cucumber (3).
Shave or thinly slice the Radish (6).
Prepare the chopped Fresh Mint (1 cup) or feel free to use Italian parsley or dill. Finely slice the Scallion (5).
Place all the veggies in a bowl and make the yogurt dressing.
In a small bowl, whisk together the Greek Yogurt (1 cup), Lemon Juice (3 tablespoon), Olive Oil (2 tablespoon), Kosher Salt (1 3/4 teaspoon), Freshly Ground Black Pepper (to taste), Honey (1 tablespoon) and finely minced Garlic (2 clove).
Then gently fold the dressing into the veggies. Make sure to let the salad rest 15 minutes before serving, so the salt and lemon juice have a chance to be absorbed by the veggies (otherwise it will seem too salty).
After the salad rests for 15 minutes, serve. It keeps up to 2 days in the fridge. Garnish with Aleppo Chili Flakes (to taste) or Microgreens (to taste).
Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter.