Anything Goes Green Salad

|This pick-your-own-protein salad is all about the green goddess dressing an herby punchy creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro mint basil parsley dill tarragon chives) cultured dairy (yogurt sour cream buttermilk labneh crème fraîche) and acid (lemon juice lime juice unseasoned rice vinegar apple cider vinegar) you'd like which means you're never more than a whiz away from a batch. Mix it into shredded poached and chilled chicken breasts high-quality canned tuna chickpeas or boiled-and-chopped eggs. |lettuce mixed salad|60 grams tender herbs (such as dill parsely cilantro basil mint tarragon and/or chives)115 grams mayonnaise118 milliliters plain whole-milk yogurt sour cream buttermilk crème fraîche labneh or dairy-free alternatives2 Tbsp. extra-virgin olive oil1 Tbsp. drained capers1 garlic cloveKosher salt2 lemons dividedFreshly ground black pepperProtien of choice: chilled cooked chicken breasts one tin chickpeas boiled eggs or three tins oil-packed tuna2 celery stalks1 ripe avocado1 head lettuce (Bibb butter romaine iceberg) or mixed salad leavesPotato chips (optional for serving) |1. Combine the tender herbs mayonnaise plain whole-milk yogurt (or sour cream buttermilk crème fraîche etc.) 2 Tbsp. extra-virgin olive oil 1 Tbsp. drained capers 1 garlic clove and a big pinch of kosher salt in a blender.2. Finely grate zest of 1 lemon into blender. Cut lemon in half and squeeze in juice through your hand or a fine-mesh sieve to catch the seeds. Blend on high until bright green and speckled with small pieces of herbs. Taste dressing and season with freshly ground black pepper and more salt as needed.3. Prepare your protien of choice: slice chicken breasts against the grain to 1 thick and tear into bite-size pieces. Drain and rinse your chickpeas well. Peel and cut boiled eggs into bite-size pieces. For tuna drain and flake with a fork into bite-size pieces. Place protein of choice in a medium bowl.4. Add 100 ml dressing to protein and mix well to combine. Place remaining dressing in a small bowl and set aside for serving.5. Remove any leaves attached to 2 celery stalks. Thinly slice stalks on a diagonal and mix into salad. Season with salt and pepper. Top with any celery leaves.6. Cut 1 ripe avocado in half. Remove pit scoop flesh out of skin and cut into ½-thick wedges.7. Separate leaves of 1 head of lettuce or your mixed leaves. Wash and dry leaves thoroughly.8. To serve place bowl of salad and reserved dressing on a platter and arrange lettuce avocado wedges and a big pile of potato chips around. Slice remaining 1 lemon into wedges. Drizzle a bit of juice over avocado. Arrange lemon wedges on platter. Season avocado with some salt and a crank or two of pepper. |15.00 minutes|4|Bon Appetit