Three Hungry Boys

  • Home
  • Recipes
    • Breakfast
    • Salad
    • Soups/Stews
    • Side dish
    • Snacks
    • Main dish
    • Drinks
    • Vegetarian
    • Desserts
  • About
  • Contact
  • Shop

Mexican Chopped Salad with Green Goddess Dressing

March 17, 2016 By Liza Cannata Leave a Comment

IMG_2579

IMG_2564

 

Green goddess salad dressing was created in the early 1920s at the Palace Hotel in San Francisco for an event honoring actor George Arliss, who starred in the hit play The Green Goddess.  It is a creamy and decadent dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, and lemon juice.  It is without a doubt delicious, but not the best choice for us health conscious folks!  Today, you can find many adapted, healthier versions out there that are just as delicious as the classic. After playing around with different ingredients, I really think that this one is the best. Just like the original, it is smooth, creamy, and that token vibrant green color.  However, this green goddess is packed with fresh spring herbs and more heart healthy fats.   Heavy on the cilantro, a super antioxidant and natural toxic metal cleanser, it will cleanse and alkalinize your body.  I love this dressing on my Mexican chopped salad, but it goes with pretty much any salad.  It is also great as a dip.  Enjoy!


IMG_2568
IMG_2579

 

Mexican Chopped Salad with Green Goddess Dressing
 
Save Print
Serves: 8-10 servings
Ingredients
  • 2 heads romaine, washed and roughly chopped
  • 4 large watermelon or regular radishes, peeled and thinly sliced (I use a hand-held mandolin)
  • ¾ cup pumpkin seeds, lightly toasted
  • 2 avocados, peeled, pitted and chopped into 1 inch pieces
  • ¾ crumbled feta
  • For the Dressing:
  • 1 cup loosely packed cilantro, stems removed
  • ¼ cup plain Greek yogurt
  • ¼ cup real mayo
  • 2 cloves garlic
  • 2 scallions, white and green parts, roughly chopped
  • 2 tablespoons chopped chives
  • Juice of 2 lime
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
Instructions
  1. Lightly toast the pumpkin seeds in a cast iron skillet over medium heat, watching closely and stirring often, until golden brown. Careful not to burn. Remove from heat and set aside to cool.
  2. Chop lettuce in place in a large salad bowl.
  3. Top with radishes, avocado, feta and cooled pumpkin seeds.
  4. Put all the dressing ingredients in a high powered blender and blend until smooth.
  5. Toss salad with desired amount of dressing and serve immediately.
3.4.3177

 

Filed Under: All Recipes Tagged With: green goddess, salad dressing

« Strawberry Margarita
Chicken Pho »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Archives

Fresh from Instagram

Follow on Instagram

Recent Recipes

  • Chicken Tinga Tacos
  • Chicken under a Brick
  • Spicy Sesame Zoodles with Crispy Tofu
  • Detox Lentil and Spilt Pea Soup
  • Cauliflower Fried Rice

Newsletter Sign up

Love recipes? Get email updates when new recipes are posted!

Pinterest

  • Asian Chicken Noodle Soup
  • Grain-free Peanut Butter Banana Mini Muffins
  • Roasted Beet, Chèvre, Spinach Salad with Pistachios and Mint
  • Kale, Arugula and Radicchio Salad with Pomegranates, Parmesan, and Lemon Vinaigrette
  • Kale, Arugula and Radicchio Salad with Pomegranates, Parmesan, and Lemon Vinaigrette
  • Grain-free Peanut Butter Banana Mini Muffins
Follow Me on Pinterest
Follow me on FoodBlogs.com

Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

Read more

Copyright © 2023 Three Hungry Boys · All rights reserved · Website by Grateful Studio · Log in