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Simple Recipes for Every Day

Chopped Salad With Herb Yogurt Dressing

Spring Chopped Salad With Asparagus And Peas on a plate with a serving spoon
  • Serves:  6
  • Prep Time:  30 min
  • Cook Time:  0 min

Ingredients

  • 1/2 lb asparagus spears, 1 inch chopped or shaved into ribbons
  • 1 english cucumber, diced
  • 1 red pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup sugar snap peas, roughly chopped
  • 2 avocados, diced
  • 1 cup dates, roughly chopped
  • 16 oz thick cut bacon, roughly chopped, cooked
  • 1 cup frozen peas, thawed
  • 1 cup fresh feta, crumbled

Dressing

  • 1/2 cup green onions, roughly chopped
  • 1/3 cup fresh basil, loosely packed
  • 1/3 cup fresh mint, loosely packed
  • 2 garlic clove, roughly chopped
  • 1/4 cup lemon juice
  • 2 tsp anchovy paste
  • 1 cup plain greek yogurt
  • 1/4 cup olive oil
  • 1/4 tsp ground pepper
  • 1/4 tsp kosher salt

Method

  1. Place all the dressing ingredients in blender. Puree on high for 2 minutes until smooth and creamy.
  2. Reserve a little bacon and feta for garnish.
  3. In a shallow serving dish, toss all salad ingredients with ¾ cup of dressing. Add more dressing a little at a time.
  4. Once everything is incorporated well, sprinkle a little bacon and feta over top.