Crisp Spring Salad

Prep Time

10 Minutes

Cooking Time



2-3 Servings


Dressing Ingredients:

  • 2 tablespoons Greek yogurt
  • 1 tablespoon shelled raw pistachios, finely chopped
  • 1 tablespoon green onion, thinly sliced
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon garlic, minced
  • pinch salt and freshly ground pepper

For the salad

  • 2 cups spinach
  • 1/2 cup frozen, shelled edamame
  • 1/2 cup fresh peas, shelled
  • 1/3 cup marinated artichoke hearts, chopped
  • 1/4 cup radishes, thinly sliced
  • 1 cucumber sliced
  • 1/4 can chick peas
  • 1 tablespoon tablespoon hemp seeds



  • Place yogurt, pistachios, onion, parsley, vinegar, and garlic in small bowl
  • Season to taste with salt and pepper


  • Defrost edamame in microwave according to package directions. Let it cool to room temperature
  • Toss spinach, edamame, peas, artichoke hearts, radishes, cucumbers, and chick peas with dressing
  • Toss with dressing, top with hemp seeds, and serve


  • I modified the dressing by removing the green tea
  • I modified the salad by adding spinach, chick peas, and cucumbers