Recipe: Green Goddess Salad

• Green Goddess Salad Dressing:
  • 2 lemons, juiced (about 1/3 cup)
  • 1/4 cup Basil Extra Virgin Olive Oil
  • 1/4 cup Lemon Extra Virgin Olive Oil
  • 2 Tbsp A Premium White Balsamic Vinegar
  • 1 cup basil leaves
  • 1 cup baby spinach leaves
  • 2 cloves garlic
  • 1 small shallot
  • 1/3 cup freshly shaved parmesan 
  • 1 tsp Jacobsen’s Himalayan Sea Salt
  • 1/4 cup walnuts
• Salad
  • 1 head of green leaf lettuce, chopped (about 4-5 cups)
  • 1/2 cup green pepper, diced
  • 1/2 cup English cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup red onion, diced
  • 1 cup feta, crumbled
  • 1 cup edamame, thawed
  • 3/4 cup radishes, shaved thin
  • 1/4 cup sunflower seeds
  • 1 avocado, sliced

Directions

In a food processor, combine all dressing ingredients. Blend for 30-40 seconds or until dressing is creamy and well blended, set aside.

To prepare the salad, combine all ingredients (except feta and avocado) in a large bowl, toss well. Add the dressing and using wooden spoons, toss well to coat. Transfer dressed salad to a serving platter or salad bowl. Top with sliced avocado and crumbled feta.

Enjoy!