GREEN GODDESS SALAD - fresh and full of texture

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.

Start by making the dressing in a blender.

Add 1/2 cup of mayonnaise to the blender.

Pack 1 cup of basil into a measuring cup and add it to the blender.

Pack 1 cup of parsley into a measuring cup and add it to the blender.

Add 1/4 cup of buttermilk to the blender.

Roughly chop 2 scallions and add them to the blender.

Add 1 garlic clove to the blender.

Zest a lemon and add a little zest to the blender.

Juice half of the lemon and add it to the blender.

Add anchovy to taste and black pepper to the blender.

Blend the dressing until smooth, ensuring there are no chunks of herbs.

Taste the dressing and adjust seasoning if necessary.

Prepare the salad by taking a head of bib lettuce and removing the root ball.

Slice 1 avocado and squeeze it over the salad to prevent browning.

Slice 1/2 cup of celery and scatter it over the salad.

Slice 1/2 cucumber thinly and scatter it over the salad.

Add 1 cup of cooked shelled edamame to the salad.

Drizzle the dressing over the assembled salad.

Finish with flaky sea salt and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens