Fun fact: Green goddess dressing, lush with lemon and herbs, was invented in San Francisco. This version comes already blended up, so it’s ready to toss with fluffy chickpeas, crunchy radishes, and creamy avocado.
What You Get
Green goddess dressing
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
20 minutes active time
30 minutes total time
Preheat the oven to 400°F. Line a sheet pan with foil or parchment.
Trim the asparagus and cut it into bite-sized pieces. Pile the asparagus on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until tender-crisp, 15 to 20 minutes. Let cool.
Meanwhile, rinse and drain the chickpeas. In a small bowl, combine the juice of ½ lemon, 1 tablespoon olive oil, and the chickpeas, and season with salt and pepper. Set aside and let marinate.
Trim and slice one of the radishes. Peel, pit, and slice the avocado. Chop the chives.
Tear the butter lettuce into bite-sized pieces. Add the juice of ½ lemon to the green goddess dressing and whisk to loosen. Place the butter lettuce in a large bowl, drizzle with ⅓ cup of the green goddess dressing, season with salt, and toss to coat.
To assemble the salads, transfer the dressed lettuce to bowls. Top with piles of the marinated chickpeas, roasted asparagus, sliced radishes, and avocado. Sprinkle the chives over the top, season with pepper, and serve.