Little Gem & Pistachio Salad with Green Goddess Sauce Recipe
A vibrant, herbaceous, naturally creamy dressing that clings perfectly to leafy greens and vegetables. It relies entirely on ripe avocado for its rich texture, making it dairy-free and vegan.
The dressing recipe makes about 1 1/2 cups of Green Goddess Sauce - you will have some left over. Serve leftovers as a dip for chips, crudite, or as a sandwich spread.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner, Gluten Free, Gluten Free / Vegan Side Dish
- Method: Assembled
- Cuisine: American
- Diet: Vegan
Ingredients
For the Green Goddess Sauce
• 1 large ripe avocado, pitted and scooped
• 1 small shallot, roughly chopped
• 1 cup fresh flat-leaf parsley, leaves and tender stems
• ½ cup fresh basil leaves, chopped
• ¼ cup fresh tarragon, chopped
• 1 small garlic clove, peeled and smashed
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• ¾ cup water, plus more as needed to thin
• ½ teaspoon caper juice
• 1 teaspoon coarse kosher salt, adjust to taste
• ¼ teaspoon freshly cracked black pepper
For the Salad
• 1 batch Green Goddess Sauce
• 4 heads Little Gem lettuce, cleaned thoroughly
• 2 radishes, sliced thin
• ½ cup fried capers (recipe in notes)
• ⅓ cup toasted and salted pistachios
• ¼ cup chopped pickled asparagus (any prepared asparagus works great here)
Instructions
Prepare the Green Goddess Sauce
1. Load the blender. Place the avocado, shallot, herbs, lemon juice, caper juice, kosher salt, and black pepper into a high-speed blender or food processor.
2. Add the initial liquid. Pour in the olive oil and half of the water (¼ cup).
3. Blend until smooth. Secure the lid and blend on high for 30 to 45 seconds, until the herbs are completely broken down and the mixture is bright green.
4. Adjust the consistency. With the motor running on low, slowly drizzle in the remaining ¼ cup water. For a thinner, pourable dressing for delicate greens, blend in an extra tablespoon of water at a time until you reach your desired thickness.
5. Taste and adjust. Season with additional salt, pepper, or a squeeze of lemon juice to taste.
Assemble the Salad
6. Add the greens to a large bowl. Pour in a good amount of the Green Goddess Sauce, about ⅓ cup at a time, and toss the leaves until completely coated.
7. Add the radish slices, fried capers, pistachios, and pickled asparagus. Toss well.
8. Serve immediately on its own, or paired with my Easy Ojai Pixie Tangerine & Herb-Marinated Chicken Breast.
Notes
Green Goddess Sauce storage: Pour into an airtight glass jar. Press a piece of plastic wrap directly onto the surface of the dressing before sealing the lid to prevent browning. Store in the refrigerator for up to 3 days.
Fried Capers
• ½ cup capers in brine, drained and dried
• Olive oil, enough to fill the pan ⅛ inch deep
1. Heat the oil to 350°F.
2. Fry the capers for 2 to 3 minutes, until puffed up in size.
3. Drain on a paper towel.
Nutrition
- Serving Size:
- Calories: 267
- Sugar: 6.4 g
- Sodium: 529.8 mg
- Fat: 15.4 g
- Carbohydrates: 30.2 g
- Protein: 10.2 g
- Cholesterol: 0 mg
Find it online: https://thismessisours.com/green-goddess-sauce-recipe/
