Seasonal Fare with Flair: Great Green Goddess Salad

Great Green Goddess Salad
Serves 4

This mean green salad is crisp and refreshing, and can be made utilizing local veggies when in season! Stop in to chat with Victoria and grab a bite in our White River Junction store on June 10th or our Lebanon store on June 24th from 11am-12:30pm.

Prep Time: 20 min

1 clove garlic
1 small anchovy (optional)
½ cup lightly packed fresh parsley
2 medium scallions, white and
green parts separated
½ teaspoon dried tarragon
¼ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
½ teaspoon salt
2 tablespoons olive oil
5 ounces baby spinach, washed
and dried
1 medium cucumber, peeled and
1 medium avocado, sliced

In the food processor, combine the garlic, anchovy (if using),
parsley and the white parts of the scallions. Process to mince very
finely. Scrape down and process again. Add the tarragon, yogurt,
mayonnaise, vinegar and salt and process until smooth. With the
machine running, drizzle in the olive oil until well mixed. Transfer
to a pouring cup or jar; keeps for four days, tightly covered, in the

For the salad, spread the spinach on a platter or four small dinner
plates. Cover with cucumber and avocado, and drizzle with
dressing, then chop and sprinkle the scallion greens over the
salads. Serve immediately.

The classic Green Goddess dressing has a hint of anchovy for umami,
but if you want to leave it out, you can. Top with cooked chicken or
ham for a main course salad, or serve alongside grilled shrimp. Double
the amounts in the dressing ingredients to make extra for salads
throughout the week!

By NCG (National Co+op Grocers)

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Sarah Simpson

Sarah works as a Produce Category Manager in the Co-op Merchandising Department. Contact her at ssimpson at coopfoodstore dot com.