Salad Of Garden Lettuce & Chicories Recipe
green goddess, seasonal fruit, radish, sunflower seeds
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Ingredients
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BRUNCH
Method
BRUNCH
- 1
Prep greens
Rinse garden lettuce and chicory greens under cold water. Spin-dry or pat dry until completely dry. Tear into bite-size pieces and place in a large serving bowl.
- 2
Green Goddess dressing
In a small bowl, whisk Greek yogurt and mayonnaise until smooth. Add minced garlic, lemon juice, and chopped herbs (parsley, chives, dill). Drizzle in olive oil while whisking. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- 3
Fruit preparation
Prepare seasonal fruit: wash and dice into bite-sized pieces. If using fruit that browns, toss with a splash of lemon juice to keep it vibrant.
- 4
Radishes
Rinse radishes, trim tops, and thinly slice.
- 5
Sunflower seeds
Toast sunflower seeds in a dry skillet over medium heat until lightly browned and fragrant, about 2-3 minutes. Let cool.
- 6
Assemble salad
In a large bowl, toss greens with enough Green Goddess dressing to lightly coat. Add diced seasonal fruit and sliced radishes. Sprinkle toasted sunflower seeds on top. Toss gently to combine.
- 7
Season and serve
Taste and adjust seasoning with more salt or pepper as needed. Serve immediately, with extra dressing on the side if desired.