Mexican Chopped Salad with Green Goddess Dressing
Try this Mexican Chopped Salad with Green Goddess Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped chives
- 2 cloves garlic
- 1/4 cup plain greek yogurt
- for the dressing:
- 1/4 cup real mayo
- 2 heads romaine washed and roughly chopped
- 4 large watermelon or regular radishes peeled and thinly sliced (i use a hand-held mandolin)
- 3/4 cup pumpkin seeds lightly toasted
- 2 avocados, peeled pitted and chopped into 1 inch pi
- 3/4 crumbled feta
- 1 cup loosely packed cilantro stems removed
- 2 scallions, white and green parts roughly chopped
- juice of 2 lime
- Carbohydrate 2.64695208515541 g
- Cholesterol 0.11484375 mg
- Fat 7.28184526725432 g
- Fiber 0.562708343596617 g
- Protein 3.18334765875884 g
- Saturated Fat 1.30322541785035 g
- Serving Size 1 1 -10 serving (27g)
- Sodium 4.77038541861379 mg
- Sugar 2.08424374155879 g
- Trans Fat 0.297417291930794 g
- Calories 85 calories
Lightly toast the pumpkin seeds in a cast iron skillet over medium heat, watching closely and stirring often, until golden brown. Careful not to burn. Remove from heat and set aside to cool.Chop lettuce in place in a large salad bowl.Top with radishes, avocado, feta and cooled pumpkin seeds.Put all the dressing ingredients in a high powered blender and blend until smooth.Toss salad with desired amount of dressing and serve immediately.
