Ingredients
Salad
- 2 heads Bibb or butter lettuce, leaves separated and gently torn if large
- 1 English cucumber, chopped
- 1 cup edamame, thawed
- 1 cup radishes, thinly sliced
- ⅔ cup feta, crumbled (vegan option available)
- ¼ cup salted pistachios, chopped (optional)
- Microgreens for garnish (optional)
Green Goddess Dressing
- (Assumed) ½ cup mayonnaise or vegan mayo
- ¼ cup sour cream or plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Salad Ingredients: Gently separate and tear the Bibb lettuce leaves if they are large, then chop the English cucumber and thinly slice the radishes. Thaw the edamame if frozen.
- Combine Ingredients: In a large mixing bowl, add the torn lettuce, chopped cucumber, thawed edamame, and sliced radishes.
- Add Dressing and Toss: Pour the Green Goddess dressing over the salad ingredients in the bowl. Toss gently but thoroughly to ensure all components are well coated with the dressing.
- Plate and Garnish: Transfer the tossed salad to a serving platter or individual bowls. Sprinkle the crumbled feta cheese evenly over the top, add salted chopped pistachios if using, and garnish with fresh microgreens for added texture and color.
Notes
- For a vegan version, use vegan feta and mayonnaise alternatives in the dressing.
- Edamame provides a protein boost, making the salad more filling and nutritious.
- Feel free to add other fresh herbs like dill or basil in the dressing for a different flavor profile.
- The salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Optional nuts add a crunchy texture but can be omitted for nut-free preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
