Spring salad with yoghurt mint dressing

Try this simple yet healthy spring salad recipe that is fantastic accompanied with a tasty yoghurt mint dressing and will take you through the working week, so stock up on jars and containers, hit the supermarket and get chopping.
Prep Time 15 minutes
Course Lunch, Soups and Salad
Servings 1
Gluten Free


  • a few radishes sliced
  • 5 slices cucumber
  • a few cherry tomatoes halved
  • 1 slice goat’s-milk feta
  • roast almonds small handful
  • ½ cup leftover cooked chicken or hot-smoked salmon
  • ½ orange peeled, sliced
  • fresh herbs micro greens and borage flowers (flowers optional)


  • ¼ cup plain yoghurt
  • ½ lemon or orange juice
  • 2 tablespoons extra virgin olive oil
  • good pinch sugar
  • ½ cup freshly torn mint leaves


  • Before work, put salad ingredients in sealed container (we used an Agee jar). Put dressing ingredients, plus salt and pepper to season, in a small jar with a tight-fitting lid. Refrigerate until needed.
  • At work, assemble salad. Shake jar and drizzle dressing over salad.


If you’re in the habit of shelling out your hard-earned money for a salad, sandwich or soup at work each day, it might be time for a menu change-up. Save some coin and impress your colleagues with these nutritionally dense and easy-to-prep work lunches – and never go hangry again! Bring the dressing for the spring salad in a separate container, then when you get to lunch time all you need to do it shake both together.