Green Queen Salad
Always in style
Tess Masters describes this salad dressing as the culinary equivalent of a little black dress—a staple that gets pulled out‚ works for most occasions‚ and never goes out of style.
To make the dressing, put all of the ingredients into your blender and puree on high for about 1 minute until smooth and creamy. Tweak flavors to taste (you might want more lemon juice, garlic, or salt). This dressing should have the consistency of thin mayo but add a little more water to thin it out if you prefer. It can be stored in an airtight container in the fridge for up to 5 days.
To assemble the salad, shave the zucchini lengthwise into strips with a vegetable peeler, discarding the seedy core. In a large serving bowl, toss together the zucchini strips, greens, cabbage, broccoli, avocados, green onions, almonds, and seeds. Add the dressing to your preference and toss well. Season with salt and pepper and pass any remaining dressing at the table.
Makes: 1 1/2 cups