Ingredients

1 large lemon, juiced (about 3 tablespoons)

1 teaspoon Dijon mustard

3 tablespoons olive oil

Flaky salt and freshly cracked black pepper

1 1/4 to 1/2 pounds crunchy lettuce (Little Gem, red or green leaf, or romaine), gently torn or chopped into bite-size pieces

5 ounces baby arugula

4 medium radishes, trimmed and thinly sliced

1 ripe avocado, cubed

1/2 cup thick, full-fat yogurt (preferably Greek or Icelandic)

1 teaspoon honey

1/2 cup crumbled feta

1/4 cup chopped parsley leaves and tender stems

Instructions

Step 1: In a large bowl, whisk together the lemon juice, Dijon mustard, and olive oil until smooth. Season lightly with flaky salt and a few grinds of black pepper. Gently mix in the lettuce, baby arugula, sliced radishes, and cubed avocado. Adjust seasoning with more salt and pepper if needed.

Step 2: On the bottom of a large salad bowl or shallow platter, combine the yogurt, honey, crumbled feta, and half of the chopped parsley. Season the mixture with salt and pepper to taste, then spread it out in an even layer.

Step 3: Pile the dressed salad mixture on top of the seasoned yogurt layer. Garnish with the remaining parsley and a few more grinds of black pepper. When serving, scoop deeply to ensure each portion includes some of the creamy feta yogurt from the bottom.

Tips & Variations

Use a mix of lettuces for varied texture and flavor, such as butter lettuce or baby spinach if arugula isn’t available.

Swap honey for maple syrup or agave for a different subtle sweetness.

Add toasted nuts like walnuts or almonds for crunch.

For a vegan version, replace the feta with a plant-based cheese and use coconut or almond yogurt instead of dairy yogurt.

Storage

Store the salad components separately for best freshness: keep the dressed greens in an airtight container in the fridge for up to 1 day. The yogurt-feta mixture can also be refrigerated for up to 2 days. Combine just before serving to maintain crispness and texture. Leftovers can be gently reheated or served cold depending on preference.

FAQs

Can I use other types of cheese instead of feta?

Yes, goat cheese or ricotta salata make great alternatives with similar crumbly texture and tangy flavor that complement the salad well.

What can I do if I don’t have Dijon mustard?

You can substitute with yellow mustard or a small amount of prepared horseradish for a similar kick, or simply omit it and add a pinch of black pepper to maintain some seasoning depth.