Wild Garden Green Salad with Creamy Lime-Yogurt Dressing

serves 4

3 cups lambs quarter or other market greens

3 cups arugula-dandelion mix or other market greens

1 cup pea blossoms (optional)

6 tablespoons greek yogurt

3 tablespoons lime juice

1 teaspoon finely grated lime zest

1 garlic cloves, peeled and minced

1 teaspoon sugar

salt and ground black pepper to taste

In a medium bowl, combine yogurt, lime juice, zest, garlic and sugar, season with salt and pepper. Toss greens with dressing in a large bowl until combined. Scatter greens in a platter and garnish with pea blossoms.