Love at First Taste: Cucumber and Avocado Salad with Basil Green Goddess Dressing

Once in awhile, you taste something you’ve never had before and you fall in love. There’s no turning back and you think about it all the time. That was my experience the first time I slurped down an oyster in Bretagne while studying abroad in France. I was sold the first time I experienced sushi as a rather sheltered teenager from rural Vermont. And most recently, the first time I had vibrant Green Goddess dressing during a staff meal at my job. That was over  a year ago and I’ve made Green Goddess for Three More Big Bites already. But what I’ve discovered recently is that this dreamy herb-packed dressing can be made with a variety of different herbs. The point is, that even if you don’t have five or six green herbs on hand, you can still enjoy this dressing fit-for-a-Goddess, which key ingredients include homemade mayonnaise, anchovies, and garlic. This time, basil (which I happened to have on hand) puts the green in this Goddess. My favorite dressing pairs perfectly with a salad comprised of my favorite salad ingredients, crisp cucumber and ripe avocado.



Cucumber and Avocado Salad with Basil Green Goddess Dressing

  • large egg yolk
  • 1 cup grapeseed oil
  • 1 cup chopped scallions, white and green parts
  • 2 cups fresh basil leaves
  • 2 garlic cloves, chopped
  • 4 anchovies, packed in oil, drained
  • 1 lemon, for juicing
  • 1 tablespoon champagne vinegar
  • kosher salt
  • freshly cracked black pepper
  • 1 large cucumber, sliced crosswise into thin slices
  • 2 small, ripe avocados, cut into 1/2 inch wedges
  • 1/2 small red onion, thinly sliced
  • 4 ounces of mixed greens

In a glass bowl place egg yolk. Gradually whisk in 1/4 cup of oil, drop by drop. Once it has emulsified in to mayonnaise, whisk in another 1/4 cup of oil in a slow steady stream until combined. In a food processor, puree the garlic, scallions, basil, anchovies,  lemon juice and remaining 1/2 cup of oil. Whisk the herb puree into the mayonnaise along with the vinegar and salt and pepper to taste.

Place the mixed greens, cucumber slices, avocado, and red onion in a large salad bowl. Toss with dressing and serve.





Filed under Gluten-free, Heather Platt, In Season, Lunch, Salad, Side, Spring, Summer, Vegetarian

4 responses to “Love at First Taste: Cucumber and Avocado Salad with Basil Green Goddess Dressing

  1. yummers. definitely looks like love at first taste!


  2. Jenny

    this looks amazing as always. i just wish there were “taste” function on my computer!


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