Serves 6 (serving size: 1 1/2 cups)
Photo: Randy Mayor; Styling: Lindsey Lower

How to Make It

Combine mint, onion, and kale in a large bowl. Combine yogurt, buttermilk, vinegar, oil, salt, and pepper in a bowl, stirring with a whisk. Drizzle yogurt mixture over kale mixture; toss gently to coat. Arrange eggs and beets over salad; sprinkle with nuts and cheese.

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