SUPER GREEN SALAD WITH HEALTHIER GREEN GODDESS DRESSING

Here is a composed salad I love to make with whatever greens I have handy. My healthier version of green goddess dressing comes together quickly in a blender and is so good you will want to use it over fresh or grilled veggies, chicken and seafood.

· 1 cup wheatberries

· ½ cup shelled chopped pistachios

· 1 bunch broccolini, halved lengthwise

· 1 cup snow peas

· 1 hothouse English cucumber, sliced lengthwise

· 1 large avocado

· microgreens or sunflower shoots

Healthier Green Goddess Dressing

· ½ cup plain Greek yogurt

· ¼ cup sour cream

· 1 garlic clove

· ½ cup chopped flatleaf parsley

· ½ chopped fresh chives

· 2 tablespoons chopped fresh tarragon

· 2 tablespoons lemon juice

· salt & pepper to taste

1. Toast pistachios lightly in dry pan or oven.

2. Prepare wheatberries to package instructions. Set aside.

3. Bring a pot of water to a boil and lightly blanch broccolini and snow peas, about 30 seconds.

4. Rinse broccolini under cold water and pat dry.

5. Using a vegetable peeler, make ribbons out of the cucumber.

6. Make green goddess dressing by combining ingredients in a blender until smooth.

7. Arrange vegetables with sliced avocado and cucumber on serving platter, top with wheatberries and pistachios and microgreens and drizzle with dressing.

Watermelon and Feta Salad with Grapefruit Vinaigrette

Hello All! As summer’s end approaches, I want to squeeze the last little bit of my favorite season! This salad is perfect for when temperatures are still warm. Cool, crisp watermelon contrasts perfect with salty feta and tangy citrus from the jalapeño vinaigrette. You can prep the salad and dressing ahead of time and store it in the fridge until ready to serve. Drizzle the dressing and add the feta and mint just before serving. Enjoy!

Grapefruit vinaigrette:

· 1 large red grapefruit

· 1 large jalapeño pepper

· 3 tablespoons olive oil

· Juice and zest of 2 limes

· Flaked sea salt (Maldon)

1 bunch watercress

· 1 bunch arugula

· 2 cups cubed cold watermelon

· 1 large ripe but firm avocado

· ½ cup cubed feta

· A handful of chopped mint leaves

1. Make dressing: combine the juice of the watermelon, the sliced jalapeño, the juice and zest of the limes, and the olive oil and salt in a small bowl.

2. Arrange watercress, arugula, avocado, watermelon and feta on a serving platter. Salad may be refrigerated at this point for a few hours.

3. Before serving, drizzle with the dressing and sprinkle with the chopped mint.

Melon, Heirloom and Crab Salad with Basil Vinaigrette

· 1 ripe cantaloupe

· 2-3 large, ripe heirloom tomatoes

· 1 can of lump crab meat

· 1 fennel bulb, sliced

· Basil leaves, for garnish

Basil Vinaigrette:

· 1 ½ cup fresh basil leaves

· ¼ cup flat leaf parsley, chopped

· Juice and zest of 1 lemon

· ¼ cup avocado oil

· Salt and pepper to taste

1. Make vinaigrette: Blend all ingredients and store in a jar in the refrigerator for up to 5 days.

2. Place crab and fennel in a bowl and combine with half of the vinaigrette.

3. Slice melon and heirlooms and arrange on serving plates or platter, sprinkle with a bit of salt. Place a mound of crab on top and garnish with a couple of basil leaves and fennel fronds before serving. Drizzle with more vinaigrette if desired.