GREEN GODDESS SALAD - fresh and full of texture

Ingredients

• 0.5 cup Mayonnaise (olive‑oil mayo preferred, any mayo will work)
• 0.5 cup Fresh Basil Leaves (packed tightly)
• 0.5 cup Fresh Parsley Leaves (packed tightly)
• 2 tablespoon Buttermilk (low‑fat)
• 2 pieces Scallions (green parts only, roughly chopped)
• 1 clove Garlic (small, minced)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Lemon Zest (zest of one lemon)
• 0.5 teaspoon Anchovy Paste (adds umami, optional)
• 1/8 teaspoon Black Pepper (freshly ground, to taste)
• to taste Sea Salt (flaky sea salt for finishing)
• 1 head Butter Lettuce (washed and torn into bite‑size pieces)
• 1 piece Avocado (ripe, sliced, tossed with lemon juice to prevent browning)
• 0.5 cup Celery (sliced for crunch)
• 0.5 cup Cucumber (thinly sliced, seedless preferred)
• 0.5 cup Shelled Edamame (cooked, thawed if frozen)
• to finish Flaky Sea Salt (adds texture)
• to finish Black Pepper (freshly ground)

Instructions

1. Gather and Prep Dressing Ingredients

   Measure ½ cup mayonnaise into the blender. Pack fresh basil and parsley into the measuring cup and add. Add 2 Tbsp buttermilk, 2 chopped scallions, 1 minced garlic clove, 1 tsp lemon zest, 1 Tbsp fresh lemon juice, ½ tsp anchovy paste, a pinch of black pepper and sea salt.

   Time: PT5M

2. Blend Dressing

   Secure the blender lid and blend on high until the mixture is completely smooth and bright green, about 30‑45 seconds.

   Time: PT1M

3. Taste and Adjust Seasoning

   Taste the dressing; add more salt, pepper, or anchovy paste if needed and blend briefly again.

   Time: PT1M

4. Prepare Lettuce

   Rinse the butter lettuce under cold water, spin dry, and tear into bite‑size pieces in a large salad bowl.

   Time: PT2M

5. Slice Avocado

   Halve the avocado, remove the pit, slice while still in the skin, then scoop out slices. Drizzle with a little lemon juice to prevent browning.

   Time: PT2M

6. Slice Celery and Cucumber

   Thinly slice ½ cup celery and ½ cup cucumber; add to the salad bowl.

   Time: PT3M

7. Add Edamame

   Add ½ cup cooked shelled edamame to the bowl.

   Time: PT1M

8. Dress the Salad

   Pour the green goddess dressing over the assembled vegetables and gently toss to coat evenly.

   Time: PT2M

9. Finish with Salt and Pepper

   Scatter flaky sea salt and a pinch of freshly ground black pepper over the top for extra texture.

   Time: PT30S

10. Serve Immediately

    Transfer to a serving platter or serve directly from the bowl. Enjoy while fresh!

    Time: PT30S

Nutrition Facts

Calories

320

Protein

6 g

Carbohydrates

15 g

Fat

25 g

Fiber

7 g