My family is visiting for Thanksgiving and I decided that a Wednesday prelude to a total food orgy on Thursday should be a fairly healthy salad. Does anybody remember Green Goddess salad dressing? I’m old enough to remember that it was all the rage in the 70s and 80s. It’s a great dressing but it was sidelined by Ranch dressing later in the 80s. I’m all for a revival of Green Goddess and I’m starting crusade to bring it back! Aside from the fact that it’s made with mayonnaise (which I love), a good recipe contains fresh herbs, including chives, parsley, and tarragon. When blended it turns a very appetizing shade of light green.
The combination of shrimp, mango, avocado, and arugula are the perfect palate for Green Goddess dressing. This salad makes a very healthy and satisfying light lunch.
Ingredients
12 jumbo boiled shrimp
1 avocado, sliced into 8 strips
1 mango, sliced into 8 strips
4 cups baby arugula
12 cherry tomatoes, cut in half
1 cup mayonnaise
1/4 cup sour cream
1 tsp anchovy paste or 2 small anchovies
2 tbsp white wine vinegar
1 tsp Dijon mustard
1/2 cup chopped flat leaf parsley
1/4 cup chopped chives or scallions
2 tbsp chopped fresh tarragon
Instructions
1. Place all the dressing ingredients into the bowl of a food processor and process until smooth and blended.
2. Arrange the arugula, shrimp, avocado, tomatoes, and mango onto four salad plates.
3. Top with dressing.
https://southernboydishes.com/2012/11/23/shrimp-avocado-and-mango-salad-with-green-goddess-dressing/
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