Green Goddess Goodness

Quinoa and Kale Salad with Avocado Lime Cilantro Green Goddess Dressing
Okay, so technically "Green Goddess Dressing" is given its characteristic green hue from a variety of herbs, in particular, tarragon. Now . . . I've got absolutely nothing against the classic anchovy and sour cream-infused dressing/dip/amazing condiment, but I wanted to see how I did with a vegan version. This dressing is made creamy and satisfying with a nice, ripe avocado. Tossed together with fresh seasonal kale, crunchy cucumbers, and a hearty helping of quinoa, this is a salad truly fit for any green goddess!

Ingredients
- 3 Tbsp. white balsamic vinegar
- 2 Tbsp. minced fresh cilantro
- juice from one lime
- salt and pepper
- 1 ripe avocado, peeled and pitted, then sliced
- 1 shallot, minced
- 1 bunch fresh chives, minced
- 1 Tbsp. olive oil
- salt and pepper
- 14.5 oz. can garbanzo beans, drained and rinsed
- 1 medium cucumber, peeled and diced
- 1 c. uncooked quinoa
- 1 bunch fresh kale, leaves removed from stems and torn into 3" pieces

AVOCADO LIME CILANTRO GREEN GODDESS DRESSING
In a small dish or blender place minced shallot, chives, cilantro, lime juice, and white balsamic vinegar. Pulse to a puree with a blender or an immersion blender. Sprinkle with 1 tsp. of salt and several grinds of fresh ground pepper. Add avocado and blend until dressing becomes smooth and creamy. Thin out with olive oil and season to taste with additional salt and pepper if desired.

QUINOA AND KALE SALAD
In a medium sauce pan, combine 1 c. of uncooked quinoa with 2 c. of water. Bring to a boil over high heat, cover, and reduce to low. Simmer for 12-15 minutes until the quinoa has absorbed. Remove from heat and set aside to cool. Meanwhile, bring a skillet with about 2" of salted water to a boil. Add kale pieces to boiling water, cover, and blanch for 1-2 minutes until kale is bright green. Remove from heat and drain water in a colander over sink. Immediately rinse with cold water.

Combine cooked quinoa, garbanzo beans, cooked kale, and diced cucumber in a medium serving bowl. Toss ingredients to combine. Pour half of the dressing over the salad, toss ingredients together. Pour remaining dressing over the salad and toss thoroughly. Season to taste with salt and pepper. Serve at room temperature. This "side dish" makes for a great lunch on its own or perfect for dinner along side chicken or a tasty cut of seared salmon.

Modest May

Figgy Salmon with Sesame Avocado and Garbanzo Bean Salad

Along with the return of open-toed shoes and long, sunny days, May means produce sections full of bright leafy greens. I rejoice in this time of year and all the tasty salads I can come up with. A stroll to the neighborhood co-op led me to a cheerfully green bundle of peppery watercress and a crisp bunch of scallions. I came up with the avocado salad as a compliment to a quick and easy glazed salmon recipe, but I also recommend it as an alternative to the same ol' guacamole dip. I think your pallet will be pleased!

Ingredients

- 2 ripe avocados, peeled and diced

- 1 14.5 oz. can garbanzo beans, drained and rinsed

- 1/2 c. roughly chopped watercress

- 2 Tbsp. minced fresh cilantro

- 1 medium cucumber, peeled, seeded, and diced

- 4 scallions, trimmed and roughly chopped

- 2 jalapeño peppers, seeded and finely diced

- juice from 1 lemon

- 1 Tbsp. rice wine vinegar

- 3 Tbsp. grape seed oil, divided

- 1 Tbsp. sesame oil

- 2 tsp. Sriracha

- salt and pepper

- 2 Tbsp. soy sauce, divided

- 2 cloves grated fresh garlic

- 1 Tbsp. sesame seeds

- 4 6-7 oz. salmon fillets

- 2 Tbsp. fig butter

- 2 Tbsp. Dijon mustard

SESAME AVOCADO AND GARBANZO BEAN SALAD

In a small dish whisk together lemon juice, rice wine vinegar, 1 Tbsp. grape seed oil, sesame oil, 1 Tbsp. soy sauce, Sriracha, garlic, 1 tsp. salt, and a few grinds of fresh pepper. Set aside. In a medium bowl toss together cucumber, jalapeño peppers, scallions, garbanzo beans, watercress, and cilantro. Carefully add diced avocado and gently combine. Drizzle vegetable and bean mixture with dressing and toss thoroughly. Sprinkle with sesame seeds and season with additional salt and pepper to taste. Set salad aside while you make the figgy salmon.

FIGGY SALMON

Preheat oven to 350˚F and line a glass baking dish with foil. Spritz lightly with cooking spray and set aside. In a small bowl, whisk together fig butter, Dijon mustard, and remaining soy sauce. Season both sides of each fillet with salt and pepper. Heat remaining 2 Tbsp. of grape seed oil in a large, heavy skillet over high. Add fillets to skillet and sear, about 2 minutes per side. Transfer salmon fillets to prepared baking dish and brush tops with fig butter mixture. Bake in oven for about 10 minutes until the salmon is cooked through. Serve with salad! A great spring time dinner you'll love!