Avocado And Grilled Corn Salad With Green Goddess Dressing Food

GREEN GODDESS DRESSING RECIPE (WITH AVOCADO!)

Steps:

• Chop: In the bowl of a food processor or high-speed blender, add the garlic and scallion. Pulse until finely chopped.
• Puree: Add the avocado, lemon juice, herbs, yogurt, oil, vinegar, honey and cayenne. Season with ½ teaspoon salt and a few grinds of black pepper. Puree until very smooth and pale green in color. With the motor running, drizzle in water, a little bit at a time, until dressing reaches desired consistency.
• Adjust to taste with more salt, pepper, lemon, honey or cayenne if desired.
• Serve immediately and enjoy!Storage: Transfer to an airtight container and store in the refrigerator for up to 3 days.

AVOCADO GODDESS DRESSING

Steps:

• Put the mayonnaise, herbs, lime juice, avocado, scallion, 1 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Adjust the seasoning with additional salt and pepper. Store the dressing in the refrigerator in a tightly sealed container for up to 2 days.

BRUSSELS SPROUT AND KALE SALAD WITH GREEN GODDESS DRESSING

Steps:

• Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
• To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you'd like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.

GREEN GODDESS DRESSING

Steps:

• Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, shallot and sugar in a blender or food processor.
• Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.

GREEN GODDESS DRESSING

Steps:

• Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.

AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS DRESSING

Steps:

• Preheat a grill to medium-high.Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

AVOCADO GREEN GODDESS DRESSING

Steps:

• In a blender combine the avocado, mayonnaise, anchovies, green onion, lemon juice, garlic, and salt and pepper. Process until smooth, then chill for 24 hours before serving.

CORN-AND-AVOCADO SALAD WITH GODDESS DRESSING

Steps:

• Cook bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels. Meanwhile, cook corn in a large pot of generously salted boiling water just until crisp-tender, about 2 minutes. Drain. When cool enough to handle, cut kernels from cobs; let cool completely.
• In a food processor, pulse scallions, garlic, anchovies, and basil until finely chopped. Add mayonnaise, sour cream, vinegar, 2 tablespoons water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; purée until smooth. Transfer to a large bowl. Add avocados, stirring to fully coat in dressing. Top with corn and radishes, then romaine and bacon. Cover and refrigerate up to 8 hours. Toss to combine and evenly coat in dressing (or shake vigorously, if using a bowl with a resealable lid) just before serving.