Crunchy Spring Salad with Greek Yogurt Dressing

Spring is here! 🌸🌼🌿🌱 & so are the salads! Making a salad might be my favorite health hack ever because it’s a quick and easy way to get multiple vitamins, minerals, prebiotics and dietary fiber wrapped up and packaged into one nutrient-dense powerhouse of a bowl, plate or whatever vessel you use to house your salads. This salad is so versatile- you can swap out veggies like cucumber for pickles or grilled asparagus, or add extra lemon juice to really zest things up! This also keeps well in the fridge and if you’re someone who enjoys a good meal prep- skip adding the lettuce until immediately before serving. Enjoy!

Salad Dressing:

1 tbsp of fresh parsley and dill 🌿 finely chopped 
Handful of fresh chives 🧅 finely chopped 
1-2 tbsp of Olive oil 🫒 
1/3 c Greek yogurt 
Juice and zest of of 1 lemon 🍋 
Salt & Pepper to taste 🧂 
1 tsp of Aglio Olio Seasoning Blend from Trader Joe’s or an herby, garlicky spicy herb blend will do
Add water to thin out dressing per your liking 

Mix all ingredients until combined to create a thin, creamy dressing. Spread out the dressing over a serving platter and add the salad on top to prevent the greens from getting soggy.

Salad Ingredients:

2 cups of mixed greens or baby lettuce 🥬 
1/8 c of pine nuts 🌰 
1/4 c of feta or goat cheese 🧀 
8 Castelvetrano olives 🫒, finely chopped (can use any green or black olive)
1/3 c of fresh peas 🫛(could also use snap peas)
1 small cucumber 🥒 roughly chopped 
4-6 small rainbow radishes 🫜, finely chopped

Add all salad ingredients to a bowl. Top with extra olive oil, cheese, fresh dill and chives. Plate on top of your dressing. Serve and eat immediately. Feeds 2-3 people.