Who doesn’t love a big ol’ salad for lunch or dinner? I am a big fan of different salad dressings and am always finding inspiration for new ones everyday. I did an event a few months back with a dear friend of mine Aida Mollenkamp of Salt & Wind. She created this amazing avocado green goddess dressing to go with a beautiful crudite plate.
I took the base of this dressing and added a few more elements to make it mine. This dressing is vibrant, herby, and brightens up any plain old salad. To give it a bit more “umami” flavor I added some anchovy to my recipe. NOW WAIT I know what you are thinkin, don’t run away. You want to know why something like Ceasar salad is so delicious? Anchovies! It gives this dressing a real backbone, and a unique complex flavor profile to a salad dressing. BUT if I can’t convince you do get on board, you can totally leave them out and this dressing will be just as delicious!
This recipe calls for watermelon radish, if you have never heard of them before they taste just like a regular radish but they are BEYOND gorgeous to look at. If you can’t find watermelon radish, regular is great too!
This avocado green goddess dressing is totally gluten free, dairy free, nut free paleo, and whole 30 friendly. You can also make it vegan by omitting the anchovies. Get creative with your next salad. This is just one combination that will hopefully inspire you to create one that satisfies all your cravings!
Grilled Shrimp and Veggie Salad with Avocado Green Goddess Dressing
- Avocado Green Goddess Dressing:
- 1 ripe avocado, pitted and diced
- 1 medium garlic clove
- 2 anchovy filets
- 1 tablespoon fresh tarragon leaves
- ¼ cup flat Italian parsley
- 2 tablespoons cilantro
- 1/4 cup champagne vinegar
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
*If the dressing is too thick, add 2 tablespoons of water, one at a time**
For the Salad:
- 6-8 cups of greens
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1 bulb fennel, thinly sliced
- 1 small watermelon radish, thinly sliced
- 1 cup watercress
- 20 medium sized shrimp, peeled and deveined
- For the dressing combine all ingredients in a food processor or blender. Blend until smooth, set aside.
- Preheat a grill pan or saute pan over medium high heat. Brush the shrimps with a bit of olive oil and spinkle with salt and pepper. Grill on high heat for 2-3 minutes, or until the tails have started to curl in. You want to pull them off the heat and place on a plate right after they curl up and let them rest for a minute so they can finish cooking through but won’t over cook.
- You can assemble this salad in a big bowl and serve it buffet style or plate each salad individually. Follow the picture above for plating inspiration. Top with liberal amounts of this yummy dressing!