Shaved Zucchini and Avocado Salad

with green goddess dressing

Use the leftover green goddess dressing to drizzle over bitter greens, vegetables, fish, or chicken.

Makes 4 servings Total time: 20 minutes

FOR THE DRESSING, COMBINE:

1/2 1/2 1/3 1/4 3 2

1 1

21/ 2 1/4

FOR THE SALAD, THINLY SLICE:

1 1 cup + 2 Tbsp. packed fresh basil cup buttermilk cup packed fresh parsley cup packed fresh cilantro Tbsp. olive oil scallions, white and light green parts, sliced anchovy fillet small clove garlic, finely chopped tsp. fresh lemon juice tsp. kosher salt + more to taste

Black pepper to taste medium zucchini or summer squash (about 8 oz.) avocado, cut into chunks

For the dressing, combine basil, buttermilk, parsley, cilantro, oil, scallions, anchovy, garlic, lemon juice, and salt in a blender; purée until smooth. Season dressing with salt and black pepper.

For the salad, thinly slice zucchini into ribbons or rounds using a mandoline or sharp knife. Place zucchini in a bowl with avocado. Pour enough dressing over the zucchini and avocado to lightly coat the salad; serve immediately. Store remaining dressing in an airtight container in refrigerator for another use.

Per serving: 213 cal; 19g total fat (3g sat); 4mg chol; 229mg sodium; 9g carb (4g fiber, 4g total sugars); 4g protein