Before we assemble this green goddess salad, let’s talk salad dressing for a moment. The dressing has an important role in a salad. I often craft my salads around my garden and make a vinaigrette to match. Other times, like today, I get a craving for a certain salad dressing and go about making a salad to compliment the dressing.
When I was young, I would only eat French dressing. I think that was largely due to the fact that in my youth I had a bowl of dressing with lettuce on the side. Gross, I know, but that’s how we eat when we are young. Now I have an intense love for Ranch and that is my go-to dressing. Yet, there has been one dressing that has tiptoed through all the stages of my life; green goddess dressing.
I decided to keep it all green with green veggies and a mix of greens. The only color coming from a few radishes and feta cheese.
Green Goddess Dressing:
Start with the dressing so the flavors have time to marry. I prefer smooth dressings over chunky and will pulse the ingredients first. Therefore, in a food processor bowl add 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh basil leaves, 1 tablespoon minced shallot, 1 tablespoon basil pesto, 2 tablespoons white wine vinegar, 2 teaspoon agave syrup, 1/2 teaspoon Dijon mustard, and season with salt and pepper. Pulse 1 – 2 times until the basil and shallots are in fine pieces.
Prep the Veggies:
Remove the seeds and ribs from 1 green pepper and dice. Clean and slice 4 small radishes. I half and then slice them for a less intense taste when I bite into the radish. Clean and slice 1/2 a cucumber. Wash and spin dry 4 cups of spring mix. I use a blend of baby red and green romaine, spinach, Boston lettuce, baby red leaf lettuce, and arugula, but use what is available in your own garden or farmers market. Peel and pit 1 avocado. I like to wait to do the avocado right before serving the salad so the avocado does not brown.
Assemble the Salad:
I like to toss the spring mix, cucumbers, green peppers, and radishes first and then place in a serving bowl. I will then fan the avocado out on one side of the lettuce mix and sprinkle all with feta cheese. This makes two servings so divide everything accordingly. Always serve the dressing on the side. Everyone’s taste is different. I like to use sparingly while others, I will not rat you out hubby, like to drench the salad in dressing.
Keeping it green, my friends with this gorgeous, healthy, green delight. What is your favorite dressing and has it changed since your youth?
- 1 Avocado
- 1 green bell pepper
- 4 small radishes
- 1/2 cucumber
- 1/4 cup feta cheese
- 4 cup spring mix
- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- 1/4 cup fresh basil leaves, finely chopped
- 1 tablespoon shallot, minced
- 1 tablespoon basil pesto
- 2 tablespoons white wine vinegar
- 2 teaspoon agave syrup
- 1/2 teaspoon dijon mustard
- salt and pepper, to taste
Place all of the dressing ingredients in a food processor bowl. Pulse a few times to mince the basil leaves and shallots. Place in the refrigerator for at least 30 minutes to allow the dressing to thicken and flavors to blend.
In a medium bowl toss the spring mix, cucumber, radishes, and green pepper. Divide into 2 serving bowls. Split the avocado and feta between the 2 bowls.
Serve with the dressing on the side.