|15 min||15 min||4|
|1/4 cup||Basil pesto (BioItalia)|
|2 anchovy||Anchovy (minced)|
|1/4 cup||Chives (chopped)|
|1 tsp||Lemon juice|
|1 tsp||Lemon peel (zest)|
|2 tbsp||Mayonnaise, low fat|
|1/4 cup||Plain yogurt, 1- 2% M.F.|
|1 dash||Salt and pepper (to taste)|
|2 cucumber(s)||Cucumber (sliced)|
|1 avocado(s)||Avocado (cut into wedges)|
|1 head||Radicchio (torn)|
|1 head||Lettuce, romaine (torn)|
|1 endive(s)||Belgian endive (torn)|
1. Take 1/4 cup of the basil pesto *see notes, and put it in a bowl with the anchovy, chives, lemon juice, lemon zest, mayonnaise, plain yogurt, salt and pepper.
2. Whisk everything together until thoroughly combined and you have a creamy pesto dressing.
3. Assemble the salad by slicing cucumber, and avocado and layering on a plate with the raddichio, romaine and Belgian endive.
4. Drizzle the salad with the creamy basil pesto dressing, serve and enjoy. Store the dressing in an air-tight container in the fridge for up to a week.
Pesto: Bioitalia is a great organic pesto option, or buy a basil pesto in your grocery store.
Dairy-free: Alternatively, search for a dairy-free pesto in your local health food store or the health aisle at your local grocery store. For a full-dairy-free version, use coconut or almond milk yogurt instead of full fat-free.
For a vegan version, swap out the yogurt with non-dairy yogurt, and the mayonnaise with Vegenaise.
To add some protein, add chicken breast, flank steak, tofu steak, tempeh, edamame or roasted chickpeas.