Seasons are changing and clothes are getting shorter and tighter. Many ladies have been hiding from the snow under a big cashmere sweater with a big bowl of takeout. It’s time to get our Summer bodies back and it’s possible by just eating clean! Here’s a simple garden salad recipe with an easy dressing made from scratch. Let’s get back on our healthy grinds during the weekend, not after.

Garden Salad with Avocado-Wasabi Dressing

Shopping List (serves 1):

Salad

• handful heart of romaine lettuce leaves, separated and dried (take off old, wilted leaves from outside)
• 1 hard-boiled egg cut into thick slices (to get It cook 10 minutes in boiling water)
• 5-8 fresh cilantro springs (with stems)
• 1 green onion (cut into 1” pieces)
• 2 radishes (quartered)
• 1 unpeeled Persian cucumber (sliced or cut into matchsticks)
• 1 ripe avocado (sliced or quartered)

Dressing

• 1/3 cup whole milk natural yogurt
• juice of 1 lime
• zest of 1 lime
• 1/2 tsp wasabi powder or paste (or more if you like spicy)
• salt and pepper

Now follow these steps:

1. Combine yogurt, lemon zest, juice, and wasabi in a small dish; spice with salt and pepper to your liking; combine all ingredients with a whisker or fork until blended and smooth (dressing should be semi-liquid consistency).
2. Arrange all garden ingredients in a large salad bowl and dress with a wasabi-yogurt mixture.

Enjoy.

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