| Prep | Cook | Ready in | Servings | |
| 15 min | 15 min | 30 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. |
| 1/4 tsp | 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.
| Vegetables | 10.5 |
Quick Tips:
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.
