INGREDIENTS
For yogurt dressing
1 cup yogurt
5 tbsp. unfiltered sunflower oil
2 garlic cloves, minced
2 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tbsp. honey
2 tsp. salt
Ground pepper, to taste
For salad
2 cucumbers, thinly sliced
1 cauliflower, cut into florets
1 bunch green onions, cut into 1/4-inch rounds
1 cup chickpeas
8 oz button mushrooms, stems trimmed and quartered
1 bunch radishes, trimmed and thinly sliced
1/4 cup sunflower seeds, lightly toasted
Fresh dill, chopped
Flat parsley, chopped
Tarragon, chopped
PREPARATION
- In a large bowl, whisk together all ingredients for the yogurt dressing. Then add salt and pepper, to taste.
- Mix all the salad ingredients in a bowl and let stand for 15 minutes. Then toss all of the ingredients with the dressing until the vegetables begin to give off some of their liquid. The salad should be slightly soupy.
- Transfer to a serving platter, garnish with paprika, and serve.
This recipe was originally published in Northern Living, January 2016.