Strawberry Salad with Herb Honey Yogurt Dressing

Strawberry, Cucumber & Fennel Salad with Basil Mint Honey Greek Yogurt Dressing

Salad

• 250g Persian cucumbers, thinly sliced
• 200g strawberries, quartered
• 75g fennel, shaved very thin
• 150g green cabbage, finely shredded
• ½ small red onion, very thinly sliced
• 40g feta cheese, crumbled
• 25g pistachios, roughly chopped

Basil-Mint Honey Lemon Greek Yogurt Dressing

• 100g 0% Greek yogurt
• Juice of ½ lemon
• 21g honey
• 20g fresh basil, finely chopped
• 10g fresh mint, finely chopped
• 1 small garlic clove, grated
• 2g salt
• 1g black pepper

Directions

1. Make the dressing: Whisk together the Greek yogurt, lemon juice, honey, basil, mint, garlic, salt, and pepper until smooth. Let sit for 10–15 minutes to allow the herbs to infuse.
2. Prep the vegetables: Thinly slice the cucumber, fennel, and red onion. Shred the cabbage and quarter the strawberries.
3. Build the salad: Add the cabbage, cucumber, fennel, and red onion to a large bowl.
4. Dress: Add the dressing and toss gently until everything is evenly coated.
5. Finish: Fold in the strawberries and feta, then top with the chopped pistachios.
6. Serve immediately or refrigerate for up to a few hours. For the best texture, add the pistachios right before serving.

Nutrition per Serving, Makes 6

Calories: 125

Protein: 5g

Carbohydrates: 17g

Fat: 5g

Fiber: 3g