Salad:
3 cups seasonal greens (kale, arugula, lettuce, spinach, etc.), washed
and dried
1 stalk celery, sliced on angle
½ cup cherry or whole tomatoes, halved or chopped
½ small onion, sliced
2 carrots, sliced or grated
½ cucumber, diced
¼ cup salad radishes, sliced
¼ cup of broccoli, chopped

Dressing:
1 cup chopped fresh parsley
1 cup chopped fresh spinach
1 cup chopped fresh cilantro
3 cups nonfat Greek yogurt
2 tablespoons olive oil
2 tablespoons honey
½ teaspoon salt
1 lemon, zested and juiced
¼ teaspoon black pepper
¼ cup water