Spring, Summer, Salads

Garden Salad with Herby Yoghurt Dressing

I'm growing so many herbs and vegetables this year in my vegetable trug. Just being able to walk out of your kitchen door and pick your lunch is hugely satisfying – it's been a huge success, and means we've been practically living off salads!

This particular salad comprises a mixture of herbs and salad leaves – I like to leave my herb leaves whole, so they're more like a salad leaf. I've added chopped radishes, cucumber and peas, plus some chickpeas, but feel free to use your own preferred mix of leaves and vegetables.

I love to serve this salad as a light dinner with some fresh crusty bread, which is ideal for warm summer evenings. If you wanted to bulk it up, you could add some of my Salt & Pepper Tofu, or perhaps some extra grains and pulses.

The dressing is also a great one to have in your repertoire, as it's really easy to whip up, and can be used as a dip for crudités or flatbreads.



For the herby yoghurt dressing

1 cup plain plant-based yoghurt

1 small clove garlic, crushed

Juice of ½ a lemon

1 tbsp Dijon mustard

1 tsp salt

Good grinding of black pepper

2 tbsp extra virgin olive oil

1 tightly packed cup mixed herbs, such as mint, basil, parsley, dill, fennel and coriander

For the salad

8 good handfuls mixed salad and herb leaves

Handful radishes, sliced or halved

Half a cucumber, sliced

100g fresh peas, blanched

1 x 400g tin chickpeas, drained and rinsed, or ½ x 700g jar

To serve (optional)

Crusty bread


  1. Using a hand or stand blender, whizz all the ingredients for the dressing together until they reach your desired consistency. I still like to see pieces of herbs in there, rather than everything being one smooth colour, but it's entirely up to you.
  2. Arrange your salad and other vegetables on 4 plates, and serve with dollops of dressing and crusty bread on the side, if you like.

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