Chopped Vegetable and Quinoa Salad with Avocado, Parsley, Garlic Scapes, and Scallion Green Goddess Dressing

Chopped Vegetable and Quinoa Salad with Avocado, Parsley, Garlic Scapes, and Scallion Green Goddess Dressing

As you've figured out by now, I love a good salad. But what makes a good salad? Sure, the fresh vegetables. Maybe some other mix-ins like quinoa or lentils. But the dressing can make or break a salad. Too little dressing and you're begging for more flavor, too much and your lettuce gets soggy. This is a play on Green Goddess dressing, and I made it for a salad that I brought to a friends house. Between our CSA and our herb garden, we are over flowing with parsley, garlic scapes, and scallions, so I needed to figure out a way to use up some of these beautiful herbs, and this dressing does the trick. 

The salad I made for my friends house is simple:

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  • 1 head of chopped lettuce
  • 1 large chopped tomato
  • 1 diced yellow peppers
  • 1 diced cucumber
  • 1 fresh corn off the cob
  • 1 diced or sliced avocado
  • 1 cup of cooked quinoa
  • 1 can of black beans, drained and rinsed

Then you make the dressing:

Shopping List for the Avocado Herb Dressing

  • 1/2 avocado
  • 1 lime, juiced
  • 1-2 tbsp sour cream
  • 1 tbsp water
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp kosher salt
  • Handful of fresh parsley (about 1/2 a cup)
  • 3 scallions, chopped
  • 4 garlic scapes, chopped

Other Ingredients

Chili powder (1/2 tsp) + Kosher salt (1/4 tsp) blend to sprinkle on top

Method

Place all ingredients in a food processor or a powerful blender and blend until smooth. Add water if you feel the dressing is too thick. Toss the salad with the dressing. I like to let it sit for about an hour chilling before serving. Sprinkle the kosher salt and chili powder blend on top of the salad prior to serving.

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