Ingredients
Scale
- 4 cups mixed greens (arugula and spinach)
- 1 medium English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, cubed
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh tarragon, chopped
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup Greek yogurt
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse mixed greens under cold water and shake off excess water.
- In a large mixing bowl, combine diced cucumber and halved cherry tomatoes.
- Cut avocado in half, remove the pit, scoop out the flesh, and add cubes to the bowl.
- In a separate bowl, whisk together Greek yogurt, lemon juice, olive oil, salt, pepper, and chopped herbs until smooth.
- Pour the dressing over the vegetable mixture and toss gently until evenly coated.
- Serve immediately or let chill for 30 minutes for enhanced flavors.
Notes
- Feel free to customize with your favorite vegetables or add nuts/seeds for crunch.
- Store leftovers in an airtight container for up to two days; keep dressing separate.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg