Prep time: 20 minutes
Total time: 20 minutes
Serves: 4

Ingredients:

  • For Dressing:
    • 1 cup plain Greek yogurt
    • 3 Tb. lemon juice
    • 2 tsp. extra-virgin olive oil
    • 1 tsp. dijon mustard
    • 1 tsp. pure honey
    • ½ tsp. fine salt
    • ½ tsp. garlic powder
    • 1 ½ cups fresh herb mix (parsley, cilantro, chives, basil, tarragon and/or dill)
  • For Salad:
    • 1 large bunch of kale, washed, destemmed and thinly sliced (about 4 cups)
    • 1 medium cucumber, diced (about 1 cup)
    • 1 cup frozen peas, thawed
    • 1 cup spinach, stems removed (may substitute cabbage or arugula)
    • 1 cup of microgreens, optional
    • 1 cup pistachios, shelled
    • ¼ cup fresh basil, roughly chopped
    • ¼ cup fresh chives, chopped and/or green onions, sliced

Directions:

  • 1

    In a small food processor or blender, combine the yogurt, lemon juice, mustard, honey, salt, garlic powder and fresh herbs. Process or blend until smooth and set aside.

  • 2

    In a large bowl, combine the kale, cucumber, peas, spinach, microgreens, pistachios, basil, and chopped chives and/or green onions.

  • 3

    Pour the dressing over the salad ingredients and toss to combine, then serve.

  • 4

    Store leftovers in an airtight container for up to 3 days!