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


  1. 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.
  2. 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.
  3. For quinoa: Cook quinoa until al dente—don’t overcook. Let cool completely before assembling salad.
  4. 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