How to Make Green Goddess Salad | P. Allen Smith Cooking Classics

avocado

🥗Healthier: mashed peas

💰Cheaper: banana

Mashed peas add creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Peanuts are a cost-effective alternative with a similar crunch.

mixed greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Iceberg is less expensive and provides a crisp texture.

Prepare the Green Goddess dressing in a food processor.

Add 2 cups of mayonnaise to the work bowl.

Add 2 anchovies (optional) to the mayonnaise.

Add 2 tablespoons of tarragon vinegar.

Add 1/4 cup of flat leaf Italian parsley.

Add 1/2 cup of tarragon, noting it can be overpowering.

Add a pinch of salt and fresh ground black pepper.

Blend the mixture until smooth.

Taste the dressing and adjust for more tarragon or anchovy if desired.

Add 2 cloves of garlic to the dressing and blend again.

Prepare the salad by seeding the cucumber: cut it in half and run your thumb through to remove seeds.

Chop about 1/2 of a Vidalia onion and 2 green onions (using mostly the white part).

Dress the Roma tomatoes with the dressing using clean hands to toss them.

Create a nest of dressed Roma tomatoes on the serving plate.

Sprinkle the chopped cucumbers and sweet grape tomatoes over the Roma.

Drizzle additional dressing over the heirloom tomatoes.

Finish with a chiffonade of fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens