Spring Salad with Avocado and Creamy Herb Dressing

This weekend we had some bright, sunny days that were still cool enough to open all the windows in the house and let in that lovely spring air. I was craving an herbaceous, colorful salad and the crunchy veggies, creamy avocado and lemony herb dressing in this recipe hit all the right flavor and texture notes. Serve this with crostini or crackers if you want to keep it vegetarian. This is also great topped with grilled salmon. Enjoy!

1. Combine dressing ingredients in a large bowl.

2. Add lettuce, cucumber, radish and carrots and toss gently to coat.

3. Transfer salad to a serving platter and top with sliced avocado and microgreens.

Spring Salad with Avocado and Creamy Herb Dressing

Serves 4

All you need:

Dressing –

1/4 cup plain Greek yogurt

2 tablespoons mayo

2 tablespoons olive or avocado oil

Zest and juice of 1 lemon

1 peeled garlic clove, grated

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh dill

1 tablespoon chopped chives

2 teaspoons Dijon mustard

2 teaspoons honey

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

4-5 ounces baby butter lettuce leaves (or spring mix)

1/2 English cucumber, halved lengthwise, seeded and sliced

4 radishes, thinly sliced

1/2 cup matchstick carrots

1 ripe avocado, sliced

Microgreens, for garnish (optional, but pretty if you can find some!)

All you do:

1. Combine dressing ingredients in a large bowl.
2. Add lettuce, cucumber, radish and carrots and toss gently to coat.
3. Transfer salad to a serving platter and top with avocado and microgreens.