This bright and beautiful salad brings together refreshing seasonal produce with some unexpected pops of flavor. The elements can easily be swapped for what you have on hand at home, a different protein rather than egg, or what is fresh at the market.
Green goddess dressing is incredibly versatile and one of my favorite dressings to keep in the fridge. I like to make mine on the thick side so it can be spread on toast or used as a dip, and then thin it down with some olive oil and lemon for a quick salad dressing.
Spring Green Salad
Serves 4-6
1 head romaine
Handful of sugar snap peas, sliced lengthwise
1/2 cup pitted castelvatrano olives
4 radish, thinly sliced
3 hard boiled eggs Handful of pea shoots or other micro greens Edible flowers, for garnish
For green goddess dressing
1 cup whole milk Greek yogurt
2 cups mixed herbs (I prefer parsley, dill and mint)
2 tablespoon chopped chives
Juice of 2 lemons, plus zest of 1
1-2 tablespoon olive oil
2 teaspoons capers
1 garlic clove
1 avocado (if you want it extra creamy)
¼ teaspoon sea salt
Freshly ground black pepper
In a high powered blender or food processor, combine green goddess dressing ingredients and pulse / blend until thoroughly combined and creamy. Set aside and store in refrigerator until ready to use. If using avocado, dressing keeps for one day and if omitting avocado, dressing keeps for one week.
Slice romaine into long, thin wedges and set out all salad ingredients.
Arrange salad by laying out the largest wedges of romaine and build from there, layering radish, snap peas, olives, and eggs so that each section of the platter has equal bits. Top with micro greens and edible flowers.
Serve with dressing on the side or toss on salad + enjoy !