Color Crunch Salad

Recipe courtesy of Katie Pix

Level: Easy
Serves: 6
Total Time: 20 minutes
Active Time: 20 minutes

Dressing:

1 heaping tablespoon smooth peanut butter
3 tablespoons extra-virgin olive oil, plus extra if necessary
1 tablespoon whole-milk plain yogurt
Juice of 1 lemon
Kosher salt and freshly ground black pepper to taste

Salad:

2 heads baby gem lettuce
1/2 sweet eating apple, such as Gala
2 large mixed-color carrots, such as purple, yellow, or orange
1/2 English cucumber
4 assorted radishes, like English breakfast, watermelon, Easter, or globe varieties
1/4 cup shelled pistachios, roughly chopped
1/4 cup pomegranate seeds

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Dressing Preparation: Whip up this irresistible dressing by combining peanut butter, olive oil, yogurt, and most of the lemon juice in a bowl. Stir to silky perfection, season with salt and pepper, and thin with extra oil if needed for that dreamy drizzle.
Preparing the Lettuce: Trim any tough outer leaves from the baby gem lettuce, then slice lengthwise into quarters or sixths for bite-sized elegance.
Apple Prep: Quarter the crisp apple, core it, and slice into delicate matchsticks. Toss immediately with a splash of reserved lemon juice to keep that fresh, vibrant glow.
Vegetable Ribbons: Shave colorful ribbons from carrots and cucumber with a Y-peeler, adding them to the apple bowl. Thinly slice radishes into rounds or half-moons for a peppery crunchyour salad's about to burst with rainbow magic!
Assembly: Smear a lush layer of dressing on a serving platter. Nestle lettuce wedges atop it, then scatter apples, radishes, and veggie ribbons artfully around. Finish with a shower of chopped pistachios and ruby pomegranate seeds. Pass extra dressing for those who can't resist seconds.

Grab your mini food processor for effortless dressing bliss, or shake it up in your near-empty peanut butter jarzero waste, all flavor! Dive in and let this vibrant crunch ignite your next meal.