Green Goodness Salad Bowl

Name: Green Goodness Salad Bowl
Cuisine: American
Ingredients: 1 Tbsp Lemon Juice; 1 tbsp water; 2 tsp dried tarragon; ½ cup Buttermilk; ¼ cup plain yogurt; ¼ cup sour cream; ¼ cup fresh parsley, minced; 1 clove garlic, minced; 1 anchovy fillet, minced; ¼ cup fresh chives, minced; ¼ tsp salt; ¼ tsp pepper; 1½ tbsp olive oil, divided; 8 oz. broccoli florets, cut into 1 inch pieces; ⅛ tsp salt; 1½ tbsp water; 1 clove garlic, minced; ¼ tsp fresh thyme, minced; 4 oz Baby Spinach, 4 cups; ½ cup green goddess dressing, divided; 2 cups shredded cooked chicken; ¾ cup sautéed broccoli with garlic and thyme; ½ Avocado; ¼ cup frozen shelled edamame, thawed and patted dry; 2 tbsp Pistachios, toasted and chopped

5 steps

Updated at: Sun, 02 Feb 2025 23:02:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories869.5 kcal (43%)

Total Fat62.3 g (89%)

Carbs28.5 g (11%)

Sugars11.6 g (13%)

Protein53.4 g (107%)

Sodium1080 mg (54%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Instructions

Green Goddess Dressing

Step 1

Combine lemon juice, water,and tarragon in small bowl and let sit 15 min.

Step 2

Process tarragon mixture, buttermilk, yogurt, sour cream, parsley, garlic, and anchovy until smooth. Stir in chives, salt, and pepper. Cover and refrigerate about 1 hr. Season to taste. Whisk before using to recombine.

Sautéed Broccoli with Garlic and Thyme

Step 3

Heat 1 Tbsp oil in 12" skillet over med-high heat. Add broccoli and salt and cook, without stirring, until beginning to brown, about 2 min. Add water, cover and cook until broccoli is bright green but still crisp, about 2 min. Uncover and cook until water has evaporated and broccoli is crisp tender, about 2 min.

Step 4

Clear center of pan. Add remaining 1½ tsp oil, garlic, and thyme and cook, mashing garlic into skillet, until fragrant, about 30 sec. Stir garlic mixture into broccoli. Transfer to bowl and season to taste.

Salad Bowl

Step 5

Toss spinach with ¼ cup dressing to coat. Season to taste. Divide among serving bowls, top with remaining ingredients and drizzle with remaining ¼ cup dressing.