Summer Garden Green Goddess Salad
summer garden salad with butter lettuce, snap peas, radishes, cucumber, cherries, scallions, torn croutons, and a vibrant green goddess dressing
4-6 servings
Ingredients
Scale
Green Goddess Dressing
- 1 packed cup (1 ½ oz) spinach
- 1 packed cup (¾ oz) fresh basil
- ½ packed cup (½ oz) fresh dill
- 2 cloves garlic, chopped
- 1 cup (8 oz) greek yogurt
- ¼ cup extra virgin olive oil
- 1 tsp lemon zest
- ¼ cup freshly squeezed lemon juice
- 2 tbsp water
- ½ kosher salt
Summer Garden Salad
- olive oil
- 4 oz sourdough bread, torn into 1” pieces
- kosher salt
- 4.5 oz butter lettuce leaves
- 4 oz fresh snap peas, stems + strings removed
- 4 oz radishes, thinly shaved
- 2 baby cucumbers, chopped
- 6 oz sweet cherries
- 2 scallions, thinly sliced
- garnish: fresh dill leaves
Instructions
Green Goddess Dressing
- Combine the spinach, basil, dill, and garlic in a food processor. Pulse to combine.
- Blend in the greek yogurt, olive oil, lemon zest, lemon juice, water, and salt until smooth, scraping down the sides of the bowl as needed.
- Transfer to a container and reserve in the fridge until ready to serve.
Summer Garden Salad
- Heat a large skillet over medium heat. Add enough olive oil to generously coat the bottom. Add the torn bread and cook for a few minutes until golden brown and crisp, stirring often. Turn off the heat and season well with salt.
- Add the butter lettuce leaves to the bottom of a large serving bowl. Arrange the snap peas, radishes, cucumbers, cherries, scallions, and croutons over the lettuce.
- Drizzle the green goddess dressing over top and garnish with dill leaves (reserve any extra green goddess dressing for another use). Serve as is or toss well to combine.