Ingredients
The following ingredients have 4 Servings
- <b>For the dressing</b>
- 100g good quality store-bought mayonnaise
- 8 chives, finely chopped
- ½ cup flat-leaf parsley, finely chopped
- ¼ cup tarragon leaves, finely chopped
- juice of 1 fresh lemon
- 1 tsp fish sauce
- pinch sea salt (omit if vegetarian)
- pinch freshly ground white pepper
- 3 tbsp sour cream
- <b>For the salad</b>
- 2 gem lettuces, large leaves halved, small leaves left whole
- 1 punnet cherry tomatoes, halved
- 2 avocados, peeled and cut into 3cm chunks
- juice of 1 fresh lemon
- 40ml extra virgin olive oil
- pinch sea salt
- 1 jalapeño chilli, seeded and sliced into 1cm rounds
- 10 chives, finely chopped
Instruction
- <p><b>1. </b>For the dressing, combine mayonnaise, chives, parsley, tarragon, lemon juice, fish sauce (if using), salt and pepper in a blender and blitz until smooth.</p> <p><b>2.</b> In a mixing bowl, combine sour cream and herb mixture and mix gently to combine. Taste and adjust seasoning and store in refrigerator until required.</p> <p><b>3. </b>For the salad, combine lettuce, tomato, avocado, lemon juice, olive oil and salt in a bowl and gently toss to combine.</p> <p><b>4.</b> To serve, spoon the green goddess dressing into the centre of each serving plate and use the back of the spoon to make a circle. Arrange salad mix on top (scoop from the bottom of the bowl to get its olive-oil dressing); placing the large lettuce leaves on the bottom. Garnish with the sliced jalapeño and chives. </p>
