Green Goddess Salad

Vegetarian
Prep time: 15 mins
Cook time: 5 mins

This salad is perfect for using up leftover herbs in the fridge.

Directions

  1. For Salad Dressing:

    Combine 3 cups of fresh herbs (such as dill, parsley, coriander, basil, mint and chives), ½ cup mayonnaise, ½ cup plain yogurt, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. drained capers, 1 garlic clove, and a pinch of salt in a blender.

  2. For Salad:

  3. Snap off the woody ends of the asparagus and cut each stalk into 1-inch pieces. Heat the butter or oil in a large sauté pan over high heat and cook the asparagus for 2 to 3 minutes, until it’s warmed through and tender but still crisp.

  4. Slice the radishes into thin rounds using a mandolin or sharp knife. Toss with the asparagus in a large bowl. Add your choice of lettuce. Optional to add a sprinkling of pumpkin or flax seeds to the salad for crunch and texture.

  5. Pour the dressing over the vegetables and toss. Season with salt and black pepper. Slice the mint leaves very fine and toss them with the vegetables.

  6. This salad can be refrigerated for up to 4 hours before serving. Serve cold or at room temperature.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.
2 servings

Ingredients

Vegetarian
Prep time: 15 mins
Cook time: 5 mins

This salad is perfect for using up leftover herbs in the fridge.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Directions

  1. For Salad Dressing:

    Combine 3 cups of fresh herbs (such as dill, parsley, coriander, basil, mint and chives), ½ cup mayonnaise, ½ cup plain yogurt, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. drained capers, 1 garlic clove, and a pinch of salt in a blender.

  2. For Salad:

  3. Snap off the woody ends of the asparagus and cut each stalk into 1-inch pieces. Heat the butter or oil in a large sauté pan over high heat and cook the asparagus for 2 to 3 minutes, until it’s warmed through and tender but still crisp.

  4. Slice the radishes into thin rounds using a mandolin or sharp knife. Toss with the asparagus in a large bowl. Add your choice of lettuce. Optional to add a sprinkling of pumpkin or flax seeds to the salad for crunch and texture.

  5. Pour the dressing over the vegetables and toss. Season with salt and black pepper. Slice the mint leaves very fine and toss them with the vegetables.

  6. This salad can be refrigerated for up to 4 hours before serving. Serve cold or at room temperature.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.
2 servings

Ingredients

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