My Chouchoux: Everything Salad with Avocado, Mint, Capers, and Creamy Mustard-Yogurt Dressing

I think we can all agree that making simple salads usually takes no time, but what about a hearty salad like this one? Yes, I know what you're thinking, but don't be fooled by the appearance; you can actually make this super healthy salad in about fifteen minutes, and that includes a very creamy and yummy dressing that's not made with mayonnaise! All you need is a food processor, and the dressing can also be made in advance. It's colourful, delicious, and packed with vitamins and anti-oxidants from all the veggies! Since it's quite satisfying, it can be served by itself with a piece of bread or with a little bit of protein, like tofu, egg or fish, and you've got yourself a perfectly nutritious meal right there!

Everything Salad with Creamy Yogurt-Mustard Dressing (2 servings)

For the dressing:

1/4 C    plain yogurt
1 1/2 t dijon mustard
1/2 t lemon juice
1/8 t   maple syrup
1/2 t lemon zest
2 T       extra virgin olive oil
a little sea salt and black pepper

*T = tbsp, t = tsp

Place all the ingredients above in a glass jar. Whisk till combined. *Can be stored in the fridge for five days.

For the salad:

A: 1/8 of a red cabbage
1   medium red or yellow beet, trimmed and peeled
1 small carrot
1   small zucchini
1 apple, trimmed and cored

2 T    capers

2 T      chopped mint

2         avocado

1 small handful of microgreens

flaky sea salt and black pepper

*T = tbsp, t = tsp

1. Cut the large vegetables into half. Feed ingredients A through a grater attachment into a food processor (follow the order above).

2. Pour everything out of the food processor into a large bowl and gently toss together with capers and mint.

3. Slice two avocados into thin slices.

4. Place each sliced avocado onto a serving plate, and arrange the way you like. Add the shredded vegetables, then drizzle with some dressing. Season with a little flaky sea salt and black peppers, and top with the microgreens. Enjoy!

- Yvonne

Since my husband is allergic to raw yellow beets, I cooked them in water until el dente first before grating them, but you don't need to do this.

由於老公對生的黃色甜菜根有過敏，我先將它煮熟再切絲。

Everything Salad 與優格芥末沙拉醬 (2 人份)

優格芥末沙拉醬做法：

原味優格     1/4 杯
法式第戎芥末醬 1 1/2 小匙
檸檬汁        1/2 小匙
楓糖或蜂蜜   1/8 小匙
碎檸檬皮屑   1/2 小匙
冷抽橄欖油   2 打匙
海鹽與黑胡椒粉少許

1. 將以上所有材料放入ㄧ個玻璃罐中，混合均勻後即可。*可放置冰箱保存五天。