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.

By Maddie Augustin | Experience Life

a plate of spring salad with herb dressing

Yield 5 servings
Prep Time 20 minutes
Cook Time 0 minutes

Ingredients

Salad

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

Dressing

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

Directions

STEP 1

Place the veggies and pine nuts in a large mixing bowl and toss to mix.

STEP 2

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.

STEP 3

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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