vegetables in a pink bowl close up

Asparagus Green Goddess Salad 

Recipes by Karen Anderson
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vegetables in a pink bowl

This Asparagus Green Goddess Salad is a spring time delight. I only use fresh, raw, local asparagus in season. Our local asparagus here in Alberta tastes like peas fresh from the pod. Radish complements the flavour and adds zip and crunch. I love to add a rich cheese like an aged Gouda or Parmigiano-Reggiano. Along with some chopped pistachios, the cheese adds umami for satiety. And, the Green Goddess dressing brings it all to life like the bursting new shoots of spring.

A couple of notes. If you’d like this salad to be a full meal in one bowl, add some lentils. Once our all too short asparagus season is over, substitute freshly shelled peas. You can also use chopped sugar snap pea pods.

The Green Goddess dressing recipe makes more than you need for one salad. I love having this dressing in my refrigerator. I use it up within a week on other salads. You can also try it as a dressing for a cold pasta and shrimp salad. Add asparagus or blanched broccoli or sugar snap peas. Cherry tomatoes or those little sweetie-pop chilies would also add colour and flavour. Your spring and summer salads are going to be sensational with a batch of this dressing at the ready.

Fun Fact: The original Green Goddess dressing was developed at the Palace Hotel in San Francisco in 1923. It always contains Mayo, Vinegar, Green Onions, anchovies, and lots of herbs.

I hope you’ll try this Asparagus Green Goddess Salad before asparagus season is over. If you miss it, move on to fresh shelled pea pods or blanched and chilled green beans. Enjoy spring and summer’s fresh, seasonal ingredients. And, let me know how you make out. Remember to Savour it all.

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Asparagus Green Goddess Salad 

asparagus salad in a pink bowl

This Asparagus Green Goddess Salad is a spring time delight. I only use fresh, raw, local asparagus in season. It tastes like peas fresh from the pod. The Green Goddess dressing recipe makes more than you need for one salad. I love this salad dressing and use it up within a week on other salads.

  • Author: Karen Anderson
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: salads
  • Method: chopping
  • Cuisine: Canadian

Ingredients

For the Green Goddess dressing:

1 cup mayonnaise

1 cup plain skyr or Greek yogurt

½ cup mixed soft herb leaves (a mix of parsley, tarragon, dill, mint, cilantro)

½ cup baby spinach leaves

¼ cup chopped chives or green onion tops

¼ cup mirin or rice wine vinegar

2 Tablespoons anchovy paste

2 Tablespoons lemon juice (and zest if you’ve got a fresh lemon)

1 Tablespoon capers

2 teaspoons garlic paste (optional)

Salt and Pepper to taste

For the salad:

1 head red leaf lettuce, chopped 

OR

8 cups of mache or baby gem lettuce

24 asparagus spears, chopped in 1-inch pieces (tip: reserve the tips to garnish the top of the salad)

12 radishes, sliced as thinly as possible

1 bunch green onions, finely sliced

¼ cup slivered or chopped pistachios

¼ cup old gouda or parmigiano reggiano, grated or shaved in ribbons as in the photo here

Salt and pepper to taste

Instructions

For the Green Goddess dressing:

  1. Place the mayonnaise, Skyr or Greek yogurt, herbs, spinach, chives, vinegar, anchovy paste, lemon juice, capers, garlic paste (if using) and salt and pepper in a food processor and blend until smooth. Taste and adjust the seasoning as needed.

For the salad:

  1. Place the lettuce in a large bowl and add the asparagus, radishes and green onions.
  2. Wait until just before serving to add the dressing. Use just enough dressing to coat the vegetables. Transfer this mixture to a shallow bowl or platter.
  3. Arrange the reserved asparagus tips on top along with the pistachios and cheese.
  4. Season with salt and pepper to taste.

 

 

Keywords: Asparagus Green Goddess Salad

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