Start by rinsing your snow peas or celery stalks under cold water for a refreshing crunch. Thinly slice them and chop the broccoli crown into small florets. Place all your fresh veggies in a large bowl.

Next, add the chopped Bibb or Romaine lettuce and baby arugula to the bowl. Carefully slice the English cucumber and chop the green onions, then toss them in. Add half of the creamy avocado for that rich texture.

In a separate bowl, prepare the dressing by combining plain Greek yogurt, lemon juice, and olive oil. Mix in your choice of fresh herbs, minced garlic, and Worcestershire sauce. Whisk until smooth and creamy.

Pour a few spoonfuls of the creamy dressing over the salad mixture in the large bowl. Gently toss everything together with salad tongs.

Finish by seasoning your salad with kosher salt and freshly cracked black pepper to taste. Serve immediately, accompanied by extra dressing on the side.