Green goddess salad dressing was created in the early 1920s at the Palace Hotel in San Francisco for an event honoring actor George Arliss, who starred in the hit play The Green Goddess. It is a creamy and decadent dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, and lemon juice. It is without a doubt delicious, but not the best choice for us health conscious folks! Today, you can find many adapted, healthier versions out there that are just as delicious as the classic. After playing around with different ingredients, I really think that this one is the best. Just like the original, it is smooth, creamy, and that token vibrant green color. However, this green goddess is packed with fresh spring herbs and more heart healthy fats. Heavy on the cilantro, a super antioxidant and natural toxic metal cleanser, it will cleanse and alkalinize your body. I love this dressing on my Mexican chopped salad, but it goes with pretty much any salad. It is also great as a dip. Enjoy!
- 2 heads romaine, washed and roughly chopped
- 4 large watermelon or regular radishes, peeled and thinly sliced (I use a hand-held mandolin)
- ¾ cup pumpkin seeds, lightly toasted
- 2 avocados, peeled, pitted and chopped into 1 inch pieces
- ¾ crumbled feta
- For the Dressing:
- 1 cup loosely packed cilantro, stems removed
- ¼ cup plain Greek yogurt
- ¼ cup real mayo
- 2 cloves garlic
- 2 scallions, white and green parts, roughly chopped
- 2 tablespoons chopped chives
- Juice of 2 lime
- ¼ teaspoon salt
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- Lightly toast the pumpkin seeds in a cast iron skillet over medium heat, watching closely and stirring often, until golden brown. Careful not to burn. Remove from heat and set aside to cool.
- Chop lettuce in place in a large salad bowl.
- Top with radishes, avocado, feta and cooled pumpkin seeds.
- Put all the dressing ingredients in a high powered blender and blend until smooth.
- Toss salad with desired amount of dressing and serve immediately.
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