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Ingredients For the Dressing: 1 cup plain Greek yogurt* 3 tablespoon lemon juice (1 small-medium lemon) 2 teaspoon extra-virgin olive oil 1 teaspoon Dijon mustard 1 teaspoon pure honey teaspoon fine salt, more to taste teaspoon garlic powder 1 cups fresh herb mix (parsley, cilantro, chives, basil, tarragon, and/or dill) For the Salad: head of cabbage, thinly sliced (about 4 cups) 1 medium cucumber, diced (about 1 cup) 1 cup frozen peas, thawed 1 cup curly kale, stems removed and chopped (may substitute spinach or arugula) 1 cup of microgreens, optional 1 cup shelled pistachios cup fresh basil, roughly chopped cup fresh chopped chives and/or sliced green onions Instructions In a small food processor or small blender, combine the yogurt, lemon juice, mustard, honey, salt, garlic powder, and fresh herbs
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Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate at least 1 hour before serving
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