Gorgeous Green Salad with Labaneh-Lime Dressing

Another name for this delicious, creamy-sweet-crunchy-spicy salad could be 50 Shades of Jade. The greens meld together harmoniously with the juicy pop of grapes providing an unexpected surprise amid all those veggies. Everything gets tossed in a tangy yogurt-lime dressing, cloaking the salad in coolness.

Tip: If your Persian cukes have tough or extra-waxy skins, feel free to peel them. Kohlrabi and very thinly sliced zucchini make great additions too!

Serves 8 | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• ½ cup labaneh or Greek yogurt
• Finely grated zest and juice of 2 small limes (2 teaspoons zest and ¼ cup juice)
• 3 tablespoons olive oil
• ½ cup chopped parsley or mint leaves
• 1 teaspoon kosher salt, plus more for seasoning
• ¼ teaspoon freshly ground black pepper, plus more for seasoning
• 12 ounces green cabbage, shredded (4 packed cups)
• 4 medium Persian cucumbers (1 pound), 2 thinly sliced and 2 halved lengthwise and cut into 1-inch pieces
• 1 large avocado, diced
• 1¼ cups frozen shelled edamame or green peas, thawed and patted dry
• ⅔ cup sliced green grapes
• 3 scallions (green and white parts), thinly sliced
• 1 tablespoon chopped seeded jalapeño

Directions

1. In a large salad bowl, whisk the labaneh, lime zest and juice, olive oil, parsley, salt, and pepper until smooth.
2. Add the cabbage, cucumber, avocado, edamame, grapes, scallions, and jalapeño and gently toss to coat. Season with salt and pepper to taste.

This recipe was submitted by Sharsheret: The Jewish Breast and Ovarian Cancer Community.

Adeena Sussman is a cookbook author whose new book, Zariz: 100 Easy, Breezy, Tel Aviv-Y Recipes, was released in April. Her previous cookbook, Shabbat, was an instant New York Times Best Seller. Visit adeenasussman.com.