July 05, 2022
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.
INGREDIENTS
INSTRUCTIONS
- 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.
- When ready to serve, toss the little gems with the remaining tablespoon of olive oil and a pinch of salt.
- Divide the dressing between two shallow bowls or plates, spreading evening across the bottom of the dish.
- Arrange the little gems, cucumber, haricot vert, snap peas, hard boiled eggs and new potatoes nestled into the dressing.
- Garnish with the remaining tablespoon of capers, the chives and a sprinkle of sea salt.
