Had no cottage cheese, dont like it much anyway. Doubled the garlic, ran it thru my press; used Bragg’s Apple Cider Vinegar because it is THE best! No walnut oil, but I DID have hazelnut oil! Fresh ground pepper, Pink Himalayan Sea Salt (very chunky). Love endive, but only had fresh redleaf lettuce and lacinto kale, so chopped it all up, delish. Used a Honeycrisp apple, they are so crispy.
Watercress (at least this fresh pile I have here) is so incredibly bitter/peppery, I just love it! Detoxing or not, this salad was a refreshing change worthy of company, especially with a hot-summer rich meat, like Smoked Salmon or Babyback Ribs. This recipe is one of the best I have ever experienced on AR. Will take a photo next time.
CHOPPED GREEN GODDES SALAD
4 cups spinach
12 cups pea shoots
½ cup feta cheese
½ cup almonds, crushed or chopped
1 avocado, cut into chunks
Green Goddess Dressing
½ jalapeño pepper (I left the ribs and seeds it was spicy and delicious)
⅔ cup Greek yogurt
Juice from 1 lime
¼ cup olive oil
½ teaspoon salt
1 tablespoon agave nectar
½ teaspoon minced garlic
½ cup packed cilantro
- Puree all the dressing ingredients together, adding the cilantro last and stopping when the texture feels right
- to you. I went for little green flecks of cilantro and scallion throughout.
- Toss the salad ingredients together with dressing; serve immediately.
Read more >>> Chopped Green Goddess Salad @ pinchofyum.com