Green Goddess Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 637
- Total Fat
- 51
- Saturated Fat
- 9
- Carbohydrates
- 38
- Dietary Fiber
- 12
- Sugar
- 15
- Protein
- 14
- Cholesterol
- 165
- Sodium
- 1152
- Total: 1 hr
- Active: 30 min
Ingredients
Everything Bagel Crumbs:
1 cup bagel chips or pita chips
1 tablespoon everything bagel seasoning
Salad Dressing:
1/4 cup mayonnaise
1/4 cup whole milk plain Greek yogurt
1/4 cup fresh basil leaves
1/4 cup fresh dill
1/4 cup fresh parsley leaves
5 sprigs fresh thyme, leaves removed
1 clove garlic
1 small shallot, roughly chopped
1/2 lemon, juiced
Kosher salt and freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
Salad:
1 head butter lettuce, leaves torn
2 red radishes, sliced
1 avocado, sliced
2 hard-boiled eggs, peeled and quartered lengthwise
1/4 cup Pickled Red Onions, recipe follows
Chives, roughly chopped, for garnish
Fresh dill, for garnish
Pickled Red Onions:
1/3 cup apple cider vinegar
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 1/2 cups thinly sliced red onion
Directions
- To make the everything bagel crumbs: In the bowl of a food processor fitted with the blade attachment, add the bagel chips and everything bagel seasoning. Pulse to coarse crumbs. Remove to a bowl and set aside. Wipe out the bowl and blade to reuse for the salad dressing.
- To make the salad dressing: Return the blade to the bowl of the food processor and add the mayonnaise, yogurt, basil, dill, parsley, thyme, garlic, shallot, lemon juice, salt and pepper. Process until smooth. With the processor running, add the oil to emulsify. Season with salt and pepper, if needed, to taste.
- To make the salad: In a large serving bowl, add the lettuce. Spoon some of the dressing over and toss to combine until each leaf is coated. Top with the radishes, sliced avocado, hard-boiled eggs, Pickled Red Onions, Everything Bagel Crumbs, chives and dill. (Leftover salad dressing can be stored in the refrigerator in an airtight container for up to 5 days.)
Pickled Red Onions:
- In a small saucepan over medium heat, combine the apple cider vinegar, sugar, salt and 1/4 cup water. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes. Cool completely. Store in an airtight container in the refrigerator for up to 5 days.