It’s that time of the year when we’re craving something fresh and light instead of standing over a hot stove.
“So, I’m going to try to make, technically a salad, but I think it’s a salad that’s got a whole lot of punch because it’s got shrimp on top, some boiled potatoes, hard-boiled eggs, Green Goddess dressing- I think is the star of the show,” Jessica explained.
Not only is this delicious, but it’s healthy too!
This segment of California Cooking aired on Episode 171.
GREEN GODDESS SALAD
Ingredients for salad:
- Asparagus
- Baby Potatoes
- 4 eggs
- Butter Lettuce
- Cucumber
- Snow Peas
- Deveined Jumbo Shrimp
- Avocado
Ingredients for dressing:
- Dill
- Tarragon
- Italian Parsley
- Chives
- Canned Anchovies
- 1/2 cup Mayonnaise
- 1 Cup Labne
- Splash White Wine Vinegar
- 2 small garlic cloves
- Squeeze of Lemon
- Salt
- Pepper
Instructions:
- Trim ends off the asparagus. Place them in boiling water with salt for 1 minute and then add them to an ice bath so they’ll stay green.
- Boil your baby potatoes in salted water.
- For the hard boiled eggs, add eggs to a pot filled with water and bring the pot of water to a boil. As soon as it boils, turn the heat off and put a lid on the pot. Leave for 8 minutes and then remove from water and refrigerate.
- In a blender, add mayonnaise, labne, a big handful of fresh dill, tarragon leaves, chives and italian parsley, splash of white vinegar, 2-3 anchovies, 2 garlic cloves, salt, pepper, olive oil, squeeze of lemon and blend together.
- Add butter lettuce to create the bed for your salad.
- Top with asparagus cut in half, snow peas cut in half or quarters, cucumber cut into rounds, sliced avocado, baby potatoes cut in half, hard-boiled eggs cut in half, shrimp.
- Season potatoes and eggs with salt and pepper and garnish the salad with the fresh herbs you used in the dressing.
- Drizzle with green goddess dressing and serve more dressing on the side.
- Enjoy!!
