Green Goddess Salad

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3Made this recipe

Serves: 2

Prep Time: 10 minutes


2 Avocados

1 teaspoon minced garlic

1/4 cup chopped chives

1/2 cup parsley, chopped

2 teaspoons anchovy paste

2 teaspoons lemon juice

1/4 teaspoon salt

1/4 cup apple cider vinegar

1 cup Greek yogurt

2 cups baby spinach leaves

2 cups arugula

1/2 cup alfalfa or broccoli sprouts

1/2 cup sliced cucumber

1/2 cup green peas, fresh or frozen, thawed

1/4 cup shaved Parmesan cheese

1/4 cup coarsely chopped pistachios, optional


01To make dressing: peel and pit one avocado and add to food processor with garlic, chives, parsley, anchovy paste, lemon juice, salt, vinegar and yogurt. Blend until thoroughly combined.
02Store in the refrigerator for a few hours or overnight for the flavors to meld.
03When ready to serve, arrange spinach leaves, arugula, sprouts, cucumber, peas and remaining avocado on two plates. Top with dressing.
04Sprinkle with shaved Parmesan and pistachios, if desired.

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