I didn’t know what to title this post. It’s not easy being green? Fifty shades of green? I settled on The Greenest Salad, and let me tell you, this dish is perfect for spring. I increased the amounts of edamame (to roughly ¾ cup) and avocado (to half an avocado per serving) to make for a more filling lunch, and omitted the pistachios simply because I forgot them. I loved the creamy avocado-yogurt dressing, though I used anchovy paste instead of a fillet, and I dressed each serving only before eating it. This was absolutely delicious! It’s perfect for spring, too.
¼ cup plain whole-milk lactose-free Greek yogurt
¼ cup fresh lemon juice (from 2 lemons)
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 anchovy fillet (I used about ½ tsp. anchovy paste)
2 to 5 ripe avocados, peeled and pitted, divided (see note above)
½ cup chopped fresh chives, divided (I’m sure I had less)
4 Tbsp. chopped fresh mint, divided
2 romaine hearts, chopped
½ English cucumber, chopped
1 cup sugar snap peas, halved
½ cup frozen shelled edamame, thawed (I used more like ¾ cup)
⅓ cup shelled roasted salted pistachios, chopped (optional)
Process yogurt, lemon juice, 1 tablespoon water, salt, pepper, anchovy, 1 avocado, ¼ cup chives, and 2 tablespoons mint in a blender until smooth. Add more water, 1 tablespoon at a time, until just pourable.
Chop remaining avocado and place in a large bowl (it was just the Fox and me eating this for lunch, so I chopped half an avocado to top each of our bowls). Add romaine, cucumber, snap peas, and edamame. Toss with half the dressing (see note above). Top with pistachios and remaining ¼ cup chives and 2 tablespoons mint. Serve remaining dressing on the side.