This is not just any ordinary salad…it’s actually my ‘scraps’ bowl. Quite beautiful, isn’t it! Every veggie that didn’t make the cut the first time around ends up here – waste free zone✨ When I was attending school in Vancouver, everyday I would build a BIG salad (with GREAT enthusiasm) at the fresh produce station in the food court. I would actually stare at the clock in anticipation for lunch. I loved this salad that much! A large part of it being – the dressing…I mixed both the garlic & dill/yogurt? It was the perfect mix of fresh (dill), slightly spicy (garlic), and creamy (yogurt). I piled on every chopped veggie, lettuce, & seed mix I could fit into the largest to-go box. Squished against the lid – cheddar & feta cheese as well as crunchy dill pickle slices. I had to take my dressing on the side. What I’m getting at is that this dressing tastes delicious on pretty well any salad packed to the rim. There were times I would even have a pile of corkscrew noodles on my BIG salad?
Creamy GarlicDill Dressing
1/2cup plain Greek yogurt
1/4cup fresh dill, chopped & lightly packed
1tbsp fresh lemon juice
2-4 fresh garlic cloves, minced
1/4tsp sea salt
pinch of ground white pepper
pinch of ground coriander (ground cumin is a good one too)
*The dressing is thick so it works great as a dip for veggies, crackers, naan, and even pizza! If you would like to ‘loosen’ it up a bit, add a splash of milk.
*In the bowl…spinach, arugula, baby red leaf lettuce, broccolini, grated carrot/red cabbage/beets, butternut squash, mixed sprouts, avocado, green onions & pepitas – I think I got it all!?