The lunch options immediately surrounding my office include a few good salad spots… and a Super Duper burger. While I would like to eat burgers more often than I like to admit (and especially Super Duper – soooo good!!), I typically opt for salads. One of my favorite places to pick up a salad is a cafeteria style cafe called Heyday. They usually only have 4-5 salads, most of which stay the same and a few that vary seasonally or for the special of the day. One of the newest “seasonal” salads is a cucumber romaine salad with tahini-lemon dressing, pumpkin seeds, and mint. It is pretty good, especially because it reminds me of a Persian cucumber-mint yogurt that I love. It has a romaine base instead of yogurt, which makes it into a great lunch salad versus just a side dish. I was inspired me to make something similar, using baby kale as a base, replacing the seeds with golden raisins, and making a healthier yogurt-lemon dressing. I was very liberal with the yogurt dressing in mine, since it is a healthier take on any of your traditional dressing. This recipes makes for a yummy and refreshing salad.
3 Persian cucumbers
6 cups of baby kale
handful of mint leaves
1/4 cup golden raisins
1/2 cup yogurt
salt and pepper to taste
To make the salad, peel the cucumber and cut into small pieces. Place the cucumber, baby kale, and raisins into a medium sized bowl. Shred the mint with your hands on top of the salad.
To make the dressing, pour the yogurt in a small bowl. Slice the lemon in halves and squeeze the juice into the bowl. Add salt and pepper and mix the dressing. Pour the dressing over the salad, toss, and enjoy!