Green Goddess Salad by Mia Rigden

Yield: 2 Servings
Vibrant and refreshing, this salad makes for a beautiful lunch or brunch dish, and an excellent use of your greens and herbs! The dressing is a vegan take on the classic, using avocado and tahini for creaminess, and capers for that brininess you usually get from a green goddess dressing. Enjoy with some salmon, roast chicken or a frittata.



  1. Add the zucchini, avocado, 1 tablespoon of the capers, the basil, dill, tarragon, tahini, lemon juice, ¼ cup of the olive oil, the water and a pinch of salt to a food processor, and blend until fully combined. The dressing can be made one day in advance.
  2. When ready to serve, toss the little gems with the remaining tablespoon of olive oil and a pinch of salt.
  3. Divide the dressing between two shallow bowls or plates, spreading evening across the bottom of the dish.
  4. Arrange the little gems, cucumber, haricot vert, snap peas, hard boiled eggs and new potatoes nestled into the dressing.
  5. Garnish with the remaining tablespoon of capers, the chives and a sprinkle of sea salt.