Spicy Green Goddess Salad
Chef Aaron Holt
Sysco and Doolittle Farm
Des Moines, Iowa
Chef Aaron Holt gives classic green goddess dressing a vegan spin by using silken tofu as the base. He blends that with roasted poblano peppers and hot honey for a spicy accent, then adds cilantro and basil for herbal notes. The dressing takes the usual green salad to another level of taste excitement.
6 oz. soft silken tofu
1 poblano pepper, fire roasted, seeded and skinned
1 avocado, pitted, peeled and flesh removed
2 scallions, grilled and sliced
1 oz. fresh basil
1 oz. fresh cilantro
1 tbsp. hot honey
1 lemon, juiced
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
3 tbsp. soybean oil
Pinch salt and pepper
4 cups salad greens
1 cup cherry tomatoes, halved
1 cup sliced, seeded yellow bell peppers
1 cup fresh sweet corn, cooked, sliced off the cob
1. For dressing, in blender container, combine tofu and remaining ingredients in the order listed. Cover and blend until smooth.
2. In medium bowl, combine salad greens and enough dressing to coat them; toss to combine.
3. To serve, arrange dressed greens on platter or in bowl. Top with tomatoes, peppers and corn.
Photo courtesy of The Soyfoods Council