Ingredients
Salad Ingredients
- 3 cups super greens mix (baby spinach, baby arugula, red & green Swiss chard, chicory, green cabbage, chopped Brussels sprouts)
- 1 cup kale, roughly chopped
- 1 cup strawberries, diced
- 1 cup blackberries
- 1 cup blueberries
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons pepitas
- Blueberry goat cheese, crumbled (or regular goat cheese)
Lemon Herb Dressing
- 1/4 cup plain Greek yogurt (nonfat)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon mustard
- 1 tablespoon extra virgin olive oil
- 1/4 cup fresh mint leaves, packed
- 1/4 cup fresh parsley leaves
- 2 tablespoons fresh oregano leaves, packed
- Coarse salt, to taste
- Ground black pepper, to taste
Instructions
- Prepare the Dressing: In a blender or food processor, combine Greek yogurt, lemon juice, mustard, olive oil, fresh mint, parsley, oregano, salt, and black pepper. Pulse until the ingredients form a smooth, creamy dressing. Adjust seasoning to taste and set aside.
- Toss the Salad: In a large bowl, mix the super greens mix, kale, strawberries, blackberries, blueberries, pistachios, pepitas, and crumbled goat cheese. Drizzle the prepared lemon herb dressing over the salad and toss gently until everything is well coated.
- Serve and Enjoy: Finish with a sprinkle of freshly ground black pepper if desired. Serve immediately for the freshest flavors and crunch.
Notes
- Feel free to substitute the blueberry goat cheese with any goat cheese variety if unavailable.
- The super greens mix can be customized based on availability or preference.
- For added crunch, consider toasting the nuts lightly before adding to the salad.
- This salad is best served fresh but can be stored in the refrigerator for up to one day with dressing separate to keep greens crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Low Fat
