Pacific Rim Summer Salad

• 2 heads red-leaf lettuce (Leaves Pat Dry)
• 1 cup kalamata olive (Pitted, sliced)
• 4 tablespoons flat leaf parsley (Chopped)
• 3 japanese cucumbers (Seeds removed, Sliced Thin)
• 4 cups daikon radishes (Sliced Thin)
• 2 anaheim chilies (Fine Diced)
• 1 (14 ounce) can hearts of palm (Sliced )
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 3/4 cup lemon yogurt
• 2 tablespoons lemon zest
• 1 tablespoon fresh lime juice
• 1 pinch cayenne pepper

1. Chill lettuce leaves and salad plates for 15 minutes.
2. Place olives, parsley, cucumbers, radishes ,chilles, hearts of palm, salt, pepper in a bowl and toss the salad.
3. In a small bowl combine lemon yogurt, lemon zest, lime juice and cayenne pepper. Whisk dressing until smooth. Season with salt and pepper to taste. Fold dressing into salad, cover with plastic and chill for 15 minutes.
4. Assemble the salad.
5. Place Red-Leaf lettuce leaves on chilled salad plates and add salad.
6. Garnish salads with fresh chopped parsley and sliced Kamata olive.

kalamata olive, flat leaf parsley, japanese cucumbers, daikon radishes, anaheim chilies, hearts of palm, salt, ground black pepper, lemon yogurt, lemon zest, lime juice, cayenne pepper

Taken from www.food.com/recipe/pacific-rim-summer-salad-427385 (may not work)