Salad:

• 3 cups seasonal greens (kale, arugula, lettuce, spinach, etc.), washed and dried
• 1 stalk celery, sliced on angle
• 1/2 cup cherry or whole tomatoes, halved or chopped
• 1/2 small onion, sliced
• 2 carrots, sliced or grated
• 1/2 cucumber, diced
• 1/4 cup radishes, sliced
• 1/4 cup of broccoli, chopped

Dressing:

• 1 cup fresh parsley, chopped
• 1 cup fresh spinach, chopped
• 1 cup fresh cilantro, chopped
• 3 cups nonfat Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1 lemon, zested and juiced (about 2 tablespoons of juice)
• 1/4 teaspoon black pepper
• 1/4 cup water