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Spring Salad With Herb Dressing

Customize this zippy dressing with any combination of fresh, tender herbs like cilantro, dill, mint, or the fronds from your fennel bulb.
a plate of spring salad with herb dressing
  • Yield 5 servings
  • Prep Time 20 minutes
  • Cook Time 0 minutes



  • 1 large fennel bulb, diced
  • 4 medium radishes, sliced
  • 1 cup sugar snap peas, chopped
  • 1 cup shredded red cabbage
  • 1/2 cup pine nuts, toasted and salted


  • 3 tbs. extra-virgin olive oil
  • 1/2 large lemon, juiced
  • 1/4 cup chopped parsley
  • 1/4 cup chopped basil
  • 2 tbs. minced chives
  • 2 cloves garlic, minced
  • 1/2 tsp. sea salt, plus more to taste
  • 1/4 tsp. freshly ground black pepper, plus more to taste
  • 1/2 cup plain, full-fat Greek yogurt


Place the veggies and pine nuts in a large mixing bowl and toss to mix.
Add olive oil, lemon juice, parsley, basil, chives, garlic, salt, and pepper to a blender and blend into a paste. Stir in Greek yogurt to form a smooth and creamy dressing. Taste and adjust seasoning as needed.
Pour the dressing over the vegetables and toss until everything is evenly coated. Serve.

Photography by: Andrea D’Agosto, Prop Styling by: Alicia Buszczak, Food Styling by: Paul Jackman

Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


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