Serves 4 | makes 1 1/2 cups dressing | ready in 15 minutes
You won’t find a bigger fan of vegan pizza and macaroni and cheese than me. But it’s all about balance. Fortunately, I have found an intense love for fresh vegetables and fruits as well. I love diving into a salad like this because I know I’m fueling my body with nutrients. Sometimes I even transform it into a Green Buddha Bowl by adding baked tofu, roasted or steamed sweet potatoes, brown rice and alfalfa sprouts.
The Green Goddess Dressing serves up a tangy punch of flavor that only enhances this salad’s natural appeal. Remember: the best way to test your dressing is to dip in a piece of lettuce, taste and season as desired from there.
Size doesn’t matter when picking the right bunch of asparagus—thick asparagus stalks are just more mature than the thin stalks. Instead, look for bright green or violet-tinged spears with firm stems. Make sure the tips are closed and compact.
Make the dressing: Blend all dressing ingredients in blender until smooth and creamy.
Make the salad: Divide lettuce leaves among 4 plates. Top each with some asparagus, cucumber, zucchini and avocado. Drizzle each bowl with 2 Tbsp dressing and sprinkle with scallions.
This recipe is part of the Keep It Simple collection.
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