Green Goddess Spring Salad

saltandserenity

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Course Salad

Servings servings

Calories 578 kcal

Ingredients

Green Goddess Dressing

1/2 cup fresh spinach leaves loosely packed, washed and dried well
1 cups mix of soft green herbs (dill, basil, parsley, cilantro) loosely packed, washed and dried well
1 Tablespoon anchovy paste
1 clove garlic
1/3 cup extra virgin olive oil
1/4 cup lemon juice freshly squeezed
1/4 cup mayonnaise light is fine, just don't use fat free
1 teaspoon Diamond Crystal Kosher salt or 1/2 teaspoon Morton's Kosher salt
1/2 teaspoon black pepper

Salad

6 cups mixed salad greens (radicchio, arugula and romaine) washed and dried well
4 large eggs
1 bunch asparagus washed and trimmed
2 cups sugar snap peas washed and trimmed
3 radishes buy watermelon radishes if they are available
2 carrots bonus points if you can find purple carrots!
2 avocados peeled and cut into wedges or chunks

Instructions

Make dressing: Place spinach, herbs, anchovy paste, garlic, olive oil, and lemon juice into blender or food processor. Process until smooth. Scrape down sides of blender. Add mayo, salt and pepper and process just until combined. Pour dressing into jar and refrigerate until ready to use. This will keep in the frisdge for about a week.
Cook eggs: Bring a medium saucepan filled with water to a boil. Gently lower eggs into While eggs are cooking, fill a bowl with ice and water. When eggs are done, transfer to ice bath to briefly chill. Peel eggs, halve and set aside.
Bring pot of water to a boil again and add a big pinch of salt. Add asparagus and cook for 1 minute. Add sugar snap peas and cook for additional minute. While veggies are cooking, fill a bowl with ice and water. Drain veggies and place in ice water bath to stop cooking and help retain beautiful green colour. Drain and dry well on a kitchen towel.
Wash radishes and thinly slice.
Slice carrots, on the diagonal, into 1/4 inch thick slices.
Arrange salad greens on a large platter. Channel your inner artist and cover the lettuce with rows of all your spring toppings (eggs, asparagus, sugar snap peas, radishes, carrots and avocados). Serve the dressing on the side.

Nutrition

Calories: 578kcalCarbohydrates: 25gProtein: 15gFat: 49gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 27gTrans Fat: 0.04gCholesterol: 195mgSodium: 2680mgPotassium: 1209mgFiber: 12gSugar: 9gVitamin A: 8289IUVitamin C: 62mgCalcium: 181mgIron: 6mg