green goddess salad

I’m one of those annoying people who gets suddenly motivated to focus on my health in the New Year. I will be signing up for a gym membership on January 1st only to abandon it by March. Sorry to contribute to the crowd, but know that it’s temporary. I will be juicing and committed to my water intake like my life depends on it for the next 30 days exactly. This salad, however, remains a constant. I make this dressing at least once a week because it never fails and works on anything. (You could also use it as a dipping sauce with roasted chicken or veggies). Sometimes I add a spoonful of greek yogurt for extra creaminess, but the basic recipe is dairy free.

Note: the quantities below are for a salad made from one head of romaine. I mix the dressing directly in the mixing bowl that I use to toss the salad in. The salad ingredients are what I tend to use most frequently at home, but you could add anything. Cherry tomatoes, thinly sliced red onion, or pickled pepperocinis would all be welcome additions.

Green Goddess Salad

Ingredients:

1 head romaine lettuce

cucumber

Parsley, finely chopped

avocado

something for crunch like crushed up pita chips or croutons. I used these addictive crispy crackers.

For the dressing:

1 tablespoons tahini

2 tablespoons extra virgin olive oil

1 garlic clove, grated

1/2 tablespoon dijon

1/2 lemon, juiced

salt and pepper to taste

Step 1:

In a medium mixing bowl, add the tahini, grated garlic clove, dijon, salt, pepper, and lemon juice. Whisk with a fork until combined. Drizzle in olive oil, whisking until it forms a creamy consistency.

Step 2:

Add salad ingredients and mix. Add in crushed crackers or pita chips for a little extra crunch.