Ingredients:

  • 1 head Iceberg lettuce (approx. 450g), cored and torn into bite-sized shards
  • 1 large English cucumber (300g), thinly sliced into rounds
  • 100g Red radishes, sliced into paper-thin discs
  • 75g Red onion, sliced into thin half-moons
  • 1/4 cup Fresh dill (10g), roughly chopped
  • 1/4 cup (60g) Plain Greek yogurt
  • 2 tbsp (30ml) Apple cider vinegar
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tsp (5g) Honey or maple syrup
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Place the sliced cucumber, radishes, and red onion in a bowl of ice-cold water for 10 minutes to hydrate cell walls for maximum crunch.
  2. Thoroughly dry the chilled vegetables using a salad spinner.
  3. In a small jar or bowl, whisk together the Greek yogurt, apple cider vinegar, olive oil, honey, garlic powder, onion powder, salt, and pepper until a velvety emulsion forms.
  4. In a large mixing bowl, combine the torn iceberg lettuce, the dried chilled vegetables, and fresh dill.
  5. Drizzle the dressing over the salad and toss gently to ensure every leaf is evenly coated.