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Ingredients
Scale
- 2 cups peas or edamame
- ½ head of large cauliflower, shaved on a mandolin or chopped small
- 2 cups thin-skinned cucumbers, shaved or finely sliced
- 6 radishes, shaved or finely sliced
- 1/2 teaspoon salt
- 1/2 cup Italian parsley, chopped
- 1/4 cup fresh mint or fresh dill, chopped (or sub more parsley)
- 4–6 scallions, finely sliced
- 1 cup Greek yogurt (plain, full fat)
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- black pepper to taste
- 1 tablespoon honey (or other sweetener)
- 1–2 cloves garlic, finely minced
- Optional garnish: more herbs, Aleppo chili flakes, microgreens
Instructions
- Slice the cauliflower, cucumbers, and radishes using a mandolin if available. Place them in a large bowl and sprinkle with salt.
- In a separate bowl, whisk together the Greek yogurt, lemon juice, olive oil, additional salt, black pepper, honey, and minced garlic until well combined.
- Drain any excess liquid from the vegetable mixture, then add the peas, chopped herbs, and scallions. Gently fold in the yogurt dressing and mix until evenly coated.
- Taste and adjust seasoning with more salt or lemon if needed. Garnish with extra herbs, Aleppo chili flakes, and freshly ground black pepper.
Notes
Feel free to substitute different herbs based on your preference or availability.
For added protein, consider including grilled chicken or chickpeas in the salad.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg