winter salad with lemon-yogurt dressing
I feel weird devoting a post to “just a salad,” but I’ve eaten some version of this so many times in the past few weeks that it almost feels weird not to share. It started with a recipe I found while trying to figure out what to do with kohlrabi, but I don’t think it’s a recipe you really need to follow closely. It’s more of a framework for how to make nutritious, filling, un-boring chopped salads. Start with a variety of leafy, crunchy, sweet, and bitter vegetables. Mix with beans, salty olives, and some ripe avocado. Toss with a creamy, tangy homemade dressing and some toasted nuts or seeds. And hey, if you have leftover cooked chicken, hard-boiled eggs, crumbly cheese, roasted beets, or orange segments, add them (all of them!) too. And I looove using a piece of bread to wipe every last smear of dressing and avocado from the bowl.
