Restaurants›St. Augustine Seafood Company›Goddess Salad Recipe

Goddess Salad Recipe

Inspired by St. Augustine Seafood Company
Time25m
Serves2

Baby kale, shaved carrots, baby tomatoes, avocado, cucumbers, pepitas, queso fresco crumbles, goddess dressing.

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Ingredients

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Salad

Goddess Dressing

Method

Goddess Dressing

1

Prep herbs and aromatics

Finely chop the parsley, chives, and dill. Mince the garlic clove. If using capers, roughly chop them so they incorporate evenly.

2

Blend dressing

In a medium bowl or a small food processor/blender combine Greek yogurt, mayonnaise, chopped herbs, minced garlic, capers (if using), lemon juice, white wine vinegar, Dijon mustard, honey (if using), olive oil, salt and black pepper. Blend or whisk until smooth and emulsified. Taste and adjust acidity or sweetness: add an extra 1 teaspoon lemon juice or a pinch more salt if needed.

3

Thin to desired consistency

If the dressing is too thick, thin with 1–2 teaspoons of water or extra olive oil until it reaches a pourable but clingy consistency suitable for coating greens.

4

Transfer dressing to a jar and refrigerate while you assemble the salad. Dressing will keep in the refrigerator for up to 4 days.

Salad

5

Toast pepitas

Place pepitas in a dry skillet over medium heat. Toast, shaking the pan frequently, until they are fragrant and begin to pop slightly, about 3–4 minutes. Remove from heat and set aside to cool.

6

Prepare vegetables

Rinse and thoroughly dry baby kale. If leaves are large, chop or tear into bite-sized pieces. Peel the carrot and use a vegetable peeler to shave long ribbons or finely julienne. Halve the cherry tomatoes. Slice the cucumber thinly. Halve and pit the avocado, then slice or dice it, tossing gently in a bowl with the 1 teaspoon lemon juice to prevent browning.

7

Season greens

Place the baby kale in a large mixing bowl. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Massage the kale gently with your hands for 20–30 seconds to soften the leaves and help the dressing adhere.

8

Assemble salad

Add shaved carrots, halved tomatoes, and sliced cucumber to the massaged kale. Drizzle about half of the prepared goddess dressing (approx. 3–4 tablespoons) over the salad and toss gently to coat evenly. Add avocado slices and gently fold them in so they remain intact.

9

Finish and serve

Divide the dressed salad between 2 bowls. Sprinkle toasted pepitas and crumbled queso fresco evenly over each bowl. Taste and add additional dressing to taste. Finish with a light pinch of kosher salt and a grind of black pepper if desired. Serve immediately.