Homemade green goddess dressing with farm fresh herbs, fresh lemon juice and avocado will have you feeling like a goddess in no time.
I don't typically feel like a goddess in my day to day life since I am usually covered in dirt, wearing ripped Levi jeans, and running around trying to get farm chores done. It's not until I rinse the dirt and grime from the day off my body, pour a glass of wine, and begin preparing dinner that I start feeling like a lady again. It's always a bonus when a recipe is so stinking good it makes you glow from the inside out.
This is that recipe.
Typical green goddess dressings are made with a LOT of mayonnaise. This is a mayo-free version, because seriously, I don't like mayonnaise. Thank god for avocados, which seem way more appropriate for a green goddess dressing anyway!
This dressing shines when it's paired with a simple quinoa salad with farm fresh ingredients. Pour a glass of wine and embrace your inner goddess. Cheers!
Green Goddess Quinoa Salad
- For the dressing:
scallions, minced (white and light green parts only)
large ripe avocado, flesh only
fresh lemon juice
1 to 2 tablespoons
apple cider vinegar
2 to 4 tablespoons
extra virgin olive oil
fresh basil, chopped
fresh parsley, chopped
Kosher salt to taste
- For the salad:
mixed greens (spinach, arugula, chard)
radishes, thinly sliced
crushed red pepper flakes
Salt and pepper to taste
Prepare the dressing by combining all of the ingredients to a food processor and processing until smooth. Add a little more water or oil to thin if necessary. Taste test and set aside.
Rinse the quinoa in a strainer under cool running water, then combine it in a saucepan with two cups of water. Bring to a boil. Cover and reduce heat to low. Cook until quinoa has absorbed the liquid and can easily be fluffed with a fork, about 12 to 15 minutes. (For step-by-step instructions, see How To Cook Fluffy, Tasty Quinoa.)
While the quinoa is still warm, toss it with the mixed greens so the leaves wilt down a bit. Stir in the edamame, walnuts, radishes, crushed red pepper flakes, salt and pepper. Slowly drizzle in the dressing. Serve warm or at room temperature.
You may end up with more dressing than you'll need for the salad. Store in an air-tight container in the fridge for 3 days.