Creamy Walnut Green Goddess Sauce with Spoon Salad

Creamy Walnut Green Goddess Sauce with Spoon Salad

DESCRIPTION

Walnuts are blended with fresh herbs in a thick, colorful sauce before being mixed in a spoon salad base with fresh, seasonal vegetables.

Total Time
35 Mins
Serves
4
Serving Size
1 bowl
Meal
Lunch
Course
Side

Total Time

Prep Time
20 Mins
Cook Time
15 Mins
Total Time
35 Mins

Nutrition

Calories
465 cal
Total Fat
30 g
Saturated Fat
3.3 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
160 mg
Carbohydrates
42 g
Dietary Fiber
8.5 g
Total Sugars
2 g
Protein
12 g
Vitamin D
0 mcg
Calcium
60 mg
Iron
2.5 mg
Potassium
500 mg

Ingredients

Walnut Green Goddess Sauce

  • 1 cup California walnuts

  • ½ cup fresh parsley 

  • ¼ cup fresh dill 

  • 2 Tbsp fresh chives 

  • 1 small garlic clove 

  • 2 Tbsp lemon juice 

  • 1 tsp lemon zest 

  • 2 Tbsp olive oil 

  • ¼ tsp sea salt 

  • 3–5 Tbsp cold water (to thin) 

Spoon Salad Base

  • 1 bunch asparagus 

  • 1 Tbsp olive oil 

  • 1 cup snap peas 

  • Salt and pepper, to taste 

  • 1 cup farro (or quinoa), cooked 

  • Fresh parsley, to taste  

  • Chives, to taste  

  • Dill, to taste  

  • 2 Tbsp California walnuts

Preparation

  1. Place the walnuts in a small bowl and cover with warm water. Let soak for about 20 minutes to soften, then drain well.

  2. In a high-speed blender or food processor, combine the soaked walnuts, parsley, dill, chives, garlic, lemon juice, lemon zest, olive oil, and sea salt. Blend until mostly smooth. With the blender running, add cold water 1 Tbsp at a time until the sauce reaches a creamy, pourable consistency (about 3–5 tablespoons). Taste and adjust salt or lemon as desired. Set aside.

  3. Trim the woody ends from the asparagus and cut the stalks into 1–2 inch pieces. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the asparagus and snap peas and sauté for 3–5 minutes, stirring occasionally, until the vegetables are tender-crisp and bright green. Season lightly with salt and pepper, then remove from heat.

  4. In a large bowl, combine the cooked farro (or quinoa) with the warm asparagus and snap peas. Add a few generous spoonfuls of the walnut green goddess sauce and toss gently until everything is lightly coated. Add more sauce as desired.

  5. Transfer the salad to a serving bowl and finish with a generous sprinkle of fresh parsley, chives, and dill for extra brightness and texture. Lastly, top off the salad with chopped walnuts.

  6. Serve slightly warm or at room temperature. Optional: Serve alongside roasted fish, grilled chicken, or additional seasonal vegetables.