This farmer’s market inspired salad perfectly pairs with a vibrant and herbaceous Green Goddess dressing.
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This farmer’s market inspired salad perfectly pairs with a vibrant and herbaceous Green Goddess dressing.
Makes about 4 servings
Green Goddess Dressing:
1 garlic clove
1 green onion, cut into 1-inch pieces
2 anchovy fillets
10 medium fresh basil leaves
¼ cup fresh parsley
2 tablespoons fresh tarragon (from about 4 sprigs)
½ avocado, pitted and skin removed
¼ cup plain yogurt or sour cream
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Pinch sea or kosher salt, more to taste
Pinch freshly ground black pepper, more to taste
¼ to ½ cup water
Salad and Assembly:
6 radishes, cleaned and tops removed
2 Persian cucumbers, trimmed
½ avocado, pitted and skin removed
4 ounces baby Little Gem lettuce, washed and dried
4 ounces watercress
¼ cup pickled red onion
4 jammy or hard-boiled eggs, halved
cooked chicken breast
4 slices cooked bacon, halved
Chopped fresh dill, for garnish