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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.
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 is a Minneapolis-based recipe developer.
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