I developed this recipe when I was the chef at an independent living facility, but green goddess dressing and quinoa are both so popular now that the salad works well in college dining, too.
1 clove garlic
2 tbsp. fresh tarragon
1/4 cup fresh chives
2 tbsp. extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. apple cider vinegar
1/4 cup egg-free mayonnaise (Veganaise)
2 tbsp. water
1 1/3 c. avocado flesh (2-3 small avocados)
1/4 tsp. fine grain sea salt, or to taste
Fresh ground black pepper, to taste
2 cups quinoa, rinsed and drained
1 tsp. sea salt
2 apples, peeled, cored and cut into bite-size pieces
1/4 cup dried cranberries
1/4 cup roughly chopped candied walnuts
Chopped fresh tarragon, for garnish
- For dressing: Mince garlic in food processor; add tarragon and chives and process until minced. Slowly add olive oil, lemon juice, vinegar, mayonnaise, water, avocado flesh, salt and pepper.
- Process until dressing is completely smooth and creamy. Adjust seasonings to taste. Dressing can be used immediately or stored in the refrigerator in a sealed container for 3-4 day.
- For quinoa: Cook quinoa until al dente—don’t overcook. Let cool completely before assembling salad.
- For service: Toss quinoa with desired amount of dressing and garnish with dried cranberries, apples, walnuts and tarragon; or combine well and use as filling for lettuce wraps.
Yield: 8 servings