A flavorful salad from our member Michele. This healthier version of a green goddess dressing won’t leave your guests feeling guilty if they go back for more!
Green Goddess Dressing
- ½ jalapeño pepper (I left the ribs and seeds - it was spicy and delicious)
- ⅔ cup Greek yogurt
- Juice from 1 lime
- ¼ cup olive oil
- ½ teaspoon salt
- 1 tablespoon agave nectar
- ½ teaspoon minced garlic
- ½ cup packed cilantro
- 2 scallions
- 4 cups spinach
- 1-2 cups pea shoots
- ½ cup feta cheese
- ½ cup almonds, crushed or chopped
- 1 avocado, cut into chunks
- Puree all the dressing ingredients together, adding the cilantro last and stopping when the texture feels right to you. I went for little green flecks of cilantro and scallion throughout.
- Toss the salad ingredients together with dressing; serve immediately.
Notes: If you don’t have agave nectar on hand, just replace with honey. Diced chicken is a nice addition if you want to make it more like a meal. For my family with nut allergies, we replaced the almonds with Calbee Snapea Crisps.
Green Goddess dressing was originally created in the 1920s. But we remember the dressing as a popular 1970s table staple when Seven Seas bottled their version of this classic. Perfect choice when you need to be a little groovy for a book based in the 70s. Our favorites include Cruddy by Lynda Barry, Just Kids by Patti Smith, and Sweet Tooth by Ian McEwan.