Green Goddess Summer Salad
If I am going out for dinner, I like to make sure I have healthy options. Panera is actually a great place to go if you are looking for a healthy salad option (just have to skip those bagels that are calling your name. "Megan, come eat this jalapeno cheese bagel..."). I know, you're thinking 'but Panera is known for its bread" but I actually found a salad that happens to be Whole 30. Recently I went to go see Beauty and Beast with my sister and a friend from high school, and we grabbed a bite for dinner before the movie started. I chose Panera's Green Goddess Cobb salad and was incredibly satisfied (and the movie was great). It comes without cheese or croutons, so I was able to stick to my clean eating for dinner...which is good, because I may, or may not, have had some movie candy. I think my favorite part of this salad was the dressing and Panera has the recipe for the dressing online (thank you Panera!). The salad components can be what ever you want, so I did a basic salad, with the the main focus as the delicious herb dressing. Packed with a variety of fresh herbs, it is a great dressing to put on salad or top over fresh grilled chicken. I got these great herb scissors as a present, which made it easy get the most out of the herbs with minimal time spent picking the leaves off one by one. This salad is a great transition into warmer weather and took maybe 15 minutes to make.
1 bag spring mix salad
2 Roma tomatoes, cubed
1 avocado, sliced
1 chicken breast, grilled and cubed
2 hard boiled eggs, shells removed and cut in half
1 large egg yolk
2 tablespoons tarragon leaves
3 tablespoons minced chives
1 cloves garlic, chopped
1 cup grape seed oil
1 cup flat leaf parsley
1 cup watercress (stems removed)
juice of 1 lemon (1-2 tablespoons)
salt and pepper to taste (about a teaspoon of each if desired)
1 teaspoon apple cider or champagne vinegar
ADDITIONAL TOPPING IDEAS: crumbled bacon, feta or blue cheese, carrots, celery, micro greens or pickled red onion
First, prep your salad. In a large bowl, add your lettuce and top with the chopped avocado, Roma tomatoes, cubed grilled chicken and hard boiled eggs.
To make the dressing, put the egg yolk into a medium sized bowl. Slowly add 1/4 cup of the oil (just a few drops at a time) and whisk. Whisk until the mixture thickens to the consistency of mayonnaise.
In a blender or food processor, puree the parsley, watercress, tarragon, garlic, chives, lemon juice and 1/2 cup of the grape seed oil.
Add the herb puree, salt, pepper, and the vinegar to the mayonnaise. Once well mixed, whisk in the remaining 1/4 cup of grape seed oil to get the dressing to the right consistency.
Drizzle the dressing on top or dip your salad contents into it on the side. Enjoy!