Avocado Green Goddess Dressing
Pasta salad is perfect for a party, and this one definitely is big enough to feed a crowd! Mill Valley Pasta Company's radiatore pasta holds on perfectly to the dressing packed with charred whole Meyer lemon and nubby bits of walnuts. Peak season leeks, zucchini, and corn bring sweetness to the mix. A few handfuls of spicy fresh arugula bring it together. Grill all the veggies and put it together while you throw the main course on the grill. This pasta salad is particularly good paired with whatever red meat you're tossing on the grill, but stands alone great as-is as a vegan option.
Ingredients and Farms
For the salad:
4 new potatoes - $3 Lonely Mountain Farm
2 eggs - $1.50 Pasture 42
1 head little gem lettuce - Lonely Mountain Farm
2 cucumbers, Lonely Mountain Farm
3 zucchini - Lonely Mountain Farm
1 fennel bulb - $1.50, Tomatero Farm
For the green goddess dip:
1 ½ cups Greek yogurt - $3.25, Straus Family Creamery
1 avocado, diced - $2.75, Stepladder Creamery
6 garlic scapes, cut into 4-inch lengths - $4, Front Porch Farms
2 cups fresh herbs, such as basil, parsley, tarragon - $6
1 lemon, $1
Salt and pepper
Equipment
Food processor or blender
Directions
Set up stovetop steam and add the potatoes and eggs. Cover and cook together for 9-10 minutes. Remove the eggs to an ice bath and continue cooking the potatoes under tender.
While the eggs and potatoes cook, wash and prep the rest of the vegetables.
To make the dip, add the Greek yogurt, diced avocado, garlic scapes, fresh herbs, juice of 1 lemon, and salt and pepper to the bowl of a food processor or pitcher of a blender. Blend until no chunks of avocado remain and the herbs are finely chopped. Taste and adjust for seasoning.
Cut the potatoes and eggs into wedges. Arrange with the cut vegetables on a platter. Serve with the dip.
Recipe by Meleyna Nomura