Boston Lettuce Salad with Avocado Green Goddess Dressing
By 
Serves 4
You’ll Need
- 1 ripe avocado
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 2 Tbsp. lemon juice
- 1 clove garlic
- 3 Tbsp chopped chives
- ½ cup parsley leaves
- ½ tsp kosher salt
- 8-10 grinds pepper
- 1 head Boston lettuce
- 4 Persian or English cucumbers, thinly sliced
- 4-6 radishes, trimmed and thinly sliced
- 2 small green zucchinis, ends trimmed and thinly sliced lengthwise
- ¼ cup crumbled feta cheese
- 2 Tbsp sunflower seeds
Prep and Cook
- To make the salad dressing, combine all of the ingredients in a food processor or blender and pulse until smooth. Taste and adjust the seasonings if necessary. Store in the fridge for up to five days.
- To assemble the salad, fill a large bowl with torn lettuce leaves and top with sliced cucumber and radish. Roll the pieces of zucchini and tuck them in and around the lettuce leave, then scatter the crumbled feta over top of the dish. Garnish with sunflower seeds and serve with dollops of dressing.
