Green Goddess Salad with Romaine, Avocado and Herb Dressing

What you need

• 150 g (2/3 cup) Greek yogurt
• 2 avocados, ripe, one for the dressing and one for the salad
• 3 anchovy fillets, oil-packed
• 1 cloves garlic
• 20 g flat-leaf parsley, leaves
• 10 g chives
• 10 g tarragon, leaves
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• black pepper, freshly ground, to taste
• 2 romaine hearts, about 300 g (10 oz)
• 1 cucumber
• 200 g (7 oz) cherry tomatoes

Method

Restated from the original video

1. 1

   Put the yogurt, the flesh of 1 avocado, the anchovies, garlic, parsley, chives, tarragon, lemon juice, olive oil, salt and a few grinds of pepper into a blender.

2. 2

   Blend about 1 min until smooth and bright green. Thin it with 2-3 tbsp of cold water to a pourable cream, then taste and adjust the salt and lemon.

3. 3

   Chop the romaine into bite-size pieces. Slice the cucumber into half moons, halve the tomatoes and slice the second avocado.

4. 4

   Toss the romaine in a large bowl with half of the dressing.

5. 5

   Top with the cucumber, tomatoes and avocado, then drizzle with the rest of the dressing. Serve at once.

Imported from maebells.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.