Spring Green Salad with Smokey Yoghurt Dressing

This spring green salad is a lovely combination of flavours and textures. It’s perfect paired with a simple piece of grilled or BBQ’d protein for a fast, delicious and nourishing meal.

Serves 4 (as a side salad), Prep 15


  • 1 bunch asparagus, ends trimmed and halved
  • 1 medium sized Cos lettuce, chopped
  • Large handful snow peas, sliced
  • 5-6 baby radish, sliced
  • 4 spring onions (white part) finely sliced
  • ½ cup parsley, leaves picked from stems
  • Edible flowers (optional)


  • ½ cup mixed seeds
  • (I used a mix of buckwheat groats and sunflower seeds but you can use any seeds you like)
  • 1 tablespoon maple syrup
  • Pinch sea salt

Smokey yoghurt dressing

  • ½ cup full-fat natural or unsweetened Greek yoghurt
  • ¼ teaspoon smokey paprika
  • ¼ teaspoon cumin
  • 1 teaspoon honey
  • Good pinch sea salt
  • Grind black pepper
  • Juice half lime


Start by steaming the asparagus just for a few minutes so it still retains a little crunch. Rinse it under cold water (to stop it further cooking) and set aside.

Chop the cos and place in a salad / serving bowl or plate.

Top with the snow peas, radish, spring onion and flowers. Once the asparagus has fully cooled arrange that over the Cos too.

To toast the seeds, toss them in the maple syrup and sea salt. Arrange in a single layer on a sheet of baking paper.

Pop under a low grill for 4-5 minutes (watching them carefully so they don’t burn). Allow to cool fully before sprinkling over the salad.

To make the dressing combine all of the ingredients in a small bowl, mixing well to combine.

Drizzle over the salad just prior to serving and toss well. Enjoy immediately.


Georgia Harding is a Naturopath (20+ yrs exp.) author, mother and passionate health educator. On her website ‘Well Nourished’ she shares fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’.  She endeavours to simplify nutrition and make cooking nourishing meals achievable for everyone.