Servings: 4 servings 1x
Ingredients
For the Dressing:
- 1 cup plain Greek yogurt*
- 3 tablespoon lemon juice (1 small-medium lemon)
- 2 teaspoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon pure honey
- ½ teaspoon fine salt, more to taste
- ½ teaspoon garlic powder
- 1½ cups fresh herb mix (parsley, cilantro, chives, basil, tarragon, and/or dill)
For the Salad:
- ½ head of cabbage, thinly sliced (about 4 cups)
- 1 medium cucumber, diced (about 1 cup)
- 1 cup frozen peas, thawed
- 1 cup curly kale, stems removed and chopped (may substitute spinach or arugula)
- 1 cup of microgreens, optional
- 1 cup shelled pistachios
- ¼ cup fresh basil, roughly chopped
- ¼ cup fresh chopped chives and/or sliced green onions
Instructions
- In a small food processor or small blender, combine the yogurt, lemon juice, mustard, honey, salt, garlic powder, and fresh herbs. Process or blend until smooth. Set aside.
- In a large bowl, combine the cabbage, cucumber, peas, kale, microgreens, pistachios, basil, and chopped chives and/or green onions.
- Pour dressing over salad ingredients and toss to combine, then serve.
- Store leftovers in an airtight container for up to 3 days.
Notes
* I use Fage 5%, but you can use any plain Greek yogurt. Or sub a plain plant-based yogurt for a vegan option
This recipe makes 7 cups salad and 1 cup dressing
Nutrition Information
- Serving Size: 1/4 of the recipe
- Calories: 298
- Fat: 18 g
- (Sat Fat: 3 g)
- Sodium: 510 mg
- Carbohydrate: 21 g
- (Fiber: 6 g
- Sugar: 9 g)
- Protein: 15 g
- Cholesterol: 7 mg