Spring Green Goddess Salad


The dressing is bright, creamy, and fresh, featuring lots of herbs, avocado, creamy skyr, and a jalapeno for heat – if you don’t want a spicy salad, you can omit the jalapeno! We like to serve it with crisp spring vegetables, including sugar snap peas, cucumber, radishes, and escarole. The salad is a generous portion for 1, especially if you add leftover cooked grains or meat, but it also serves as a side for 2. 

For the dressing:
1 cup
Fresh herbs (basil, parsley, cilantro, etc)
1 tbsp
3 tbsp
Chopped chives or scallion
Anchovy or capers
2 teaspoons
Jalapeno, deseeded and chopped
Garlic clove
2 tbsp
Lemon Juice
1 tsp
Apple Cider Vinegar
3 tbsp
1/3 cup
Icelandic Provisions Plain Low Fat Skyr
1 tbsp
Canola Oil
Salt and Pepper
For the salad:
1/2 cup
Sugar Snap Peas, trimmed and thinly sliced on the diagonal
Persian cucumber, thinly sliced
1 1/2 cup
Escarole or Romaine Lettuce, chopped
Radishes, trimmed and thinly sliced
3/4 cup
Cooked grain (farro, barley, or quinoa) optional
1/2 cup
Cooked protein (salmon, chicken, tofu) optional
Salt and Pepper, to taste
Canola Oil
For the
In a food processor, combine herbs, anchovies, jalapeno, and garlic. Process until everything is finely minced and broken down (it won't be completely smooth yet).
Add the avocado, lemon juice, apple cider vinegar, and water. Process until the mixture turns light green and is fully pureed into a mostly homogeneous texture.
Mix in the skyr and olive oil and process until smooth. This dressing is on the thicker side, but if it feels too thick you can thin it out with more water.
Season generously with salt and black pepper. Note: The dressing should taste creamy, garlicky, spicy, with plenty of salt and acid. If needed, you can add more lemon juice if you'd like it more sour. You'll want it to be *slightly* over-seasoned as the flavors will dilute once you toss it with the salad ingredients. The dressing will last 3 to 4 days stored in an airtight container in the fridge.
For the
In a large mixing bowl, combine all salad ingredients. Season with salt and pepper to taste and stir in olive oil. Toss the salad with 3 tablespoons of dressing (or to taste). Note: The salad can take a good amount of salt, so you can be generous here!

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