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Fun fact: Green goddess dressing, lush with citrus and herbs, was invented in San Francisco. This version comes already blended up, so it's ready to toss with peak-summer produce, fluffy white beans, and crunchy seeds.
Makes 3 servings
20 minutes active
20 minutes total
What You Get
Green goddess dressing
What You'll Need
Salt and freshly ground pepper
Rinse and drain the beans. In a small bowl, combine the beans with the juice of 1 lime and 1 tablespoon olive oil. Season with salt and pepper. Set aside and let marinate.
Halve the cherry tomatoes. Slice half of the cucumbers into rounds, reserving the rest for another use. Pick the cilantro leaves and toss the stems. Shuck the corn and cut the kernels from the cob. Peel, pit, and dice the avocado. Trim away the little gems and separate the leaves.
Add the juice of the remaining lime to the green goddess dressing and whisk to loosen. Place the little gems in a bowl, drizzle with ⅓ cup of the dressing, season with salt and pepper, and toss to coat.
To assemble the salads, transfer the dressed little gems to bowls. Top with piles of the marinated beans, cucumbers, tomatoes, corn, and avocado. Sprinkle with the pepitas, scatter with cilantro leaves, and serve.