Mexican Chopped Salad with Green Goddess Dressing
 
 
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.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/03/17/1735/