Shaved Zucchini and Avocado Salad with Green Goddess Dressing
Eye catching and tasty, this spring side dish, made with the best ingredients the season has to offer, is a wonderful options to round out your Easter feast. A zucchini and avocado salad that’s crisp and refreshing and a completely new take on the classic heavier holiday side dishes. Use the leftover green goddess dressing to drizzle over bitter greens, vegetables, fish, or chicken.
This recipe is reprinted from Favorite Recipes from Melissa Clark's Kitchen by Melissa Clark.
FOR THE DRESSING, COMBINE:
FOR THE SALAD, THINLY SLICE:
For the dressing, combine basil, buttermilk, parsley, cilantro, oil, scallions, anchovy, garlic, lemon juice, and salt in a blender; purée until smooth. Season dressing with salt and black pepper.
For the salad, thinly slice zucchini into ribbons or rounds using a mandoline or sharp knife. Place zucchini in a bowl with avocado.
Pour enough dressing over the zucchini and avocado to lightly coat the salad; serve immediately. Store remaining dressing in an airtight container in refrigerator for another use.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 4mg 1%
Sodium 229mg 9%
Carbs 9g 3%
*Percent Daily Values are based on a 2,000 calorie diet.