- 1/2 medium avocado
- 3 tbsp mayonnaise
- 2 tbsp nonfat or low-fat plain yogurt
- 1 tbsp water
- 2 scallions, chopped
- 1 garlic clove, minced
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 2 tsp fresh lemon juice
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 3 romaine hearts, chopped (8 cups)
- 2 (6-ounce) cans water-packed chunk light tuna, drained and flaked
- 1 cup frozen shelled edamame, defrosted
Makes 4 (2-cup) Servings
- In a belnder, combine avocado, mayonnaise, yogurt, water, scallions and garlic; puree until smooth. Add basil, parsley, tarragon, lemon juice, salt and pepper; blend until just combined.
- In a large bowl, combine romaine, tuna and edamame. Add dressing and toss. Serve at room temperature.
WW POINTS VALUE: 6 pts
Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I'm in the middle of a heat wave, I'm hungry and I want to eat something but I don't want to cook in this HOT weather. I am on a roll with soup and salads and I wanted to try this dish. This salad was Delicious! This is a light and filling salad that makes a delicious meal or as a light salad for a larger meal. Green Goddess Dressing was created in the 1920's by the chef of San Fransisco's Palace Hotel for George Arliss, who was starring in William Archer's play, The Green Goddess. Green Goddess Dressing usually includes anchovies but this version of this dressing is anchovy-less and creamy. You can serve this dressing with chicken or fish and your dish will still be delicious. You can also use spinach, arugula or any other salad green in place of the romaine as well. One taste of this dressing and you will fall in love with this cool San Fransisco treat.