Ingredients:
- cup packed Fresh Parsley (flat-leaf)
- /2 cup chopped Fresh Chives
- /4 cup Fresh Tarragon Leaves
- /4 cup Fresh Basil Leaves
- /2 cup Plain Greek Yogurt (full-fat)
- /4 cup Mayonnaise (good quality)
- tablespoons Fresh Lemon Juice
- Anchovy Fillets in Oil (rinsed)
- medium Garlic Clove
- /4 cup Olive Oil (mild flavour)
- teaspoon Dijon Mustard
- /2 teaspoon Salt
- /4 teaspoon Freshly Ground Black Pepper
- cups Mixed Tender Greens (washed and dried)
- large English Cucumber (thinly sliced)
- large Avocado (diced)
- bunch Radishes (thinly sliced)
- cup English Peas (blanched)
- /4 cup Toasted Sliced Almonds or Pepitas
Instructions:
- Ensure all salad greens are washed and completely dried. Tear any very large leaves.
- If using frozen peas, quickly blanch them in boiling water for 1 minute, then immediately shock in ice water. Drain and set aside.
- In a high-powered blender or food processor, combine all dressing ingredients except the olive oil (parsley, chives, tarragon, basil, yogurt, mayonnaise, lemon juice, anchovies, garlic, mustard, salt, and pepper). Pulse until coarsely chopped.
- With the machine running on low speed, slowly drizzle in the olive oil until the dressing is smooth, creamy, and emulsified. Taste and adjust seasoning as necessary.
- In a very large bowl, gently toss the dried greens, cucumber, radishes, and peas.
- Pour about two-thirds of the dressing over the salad ingredients. Toss gently but thoroughly until everything is lightly coated. Do not overdress.
- Divide the salad onto serving plates. Top each portion evenly with diced avocado and a sprinkle of toasted nuts or seeds.
- Drizzle any remaining dressing over the top of the plated salad just before serving. Serve immediately.