With a light buttermilk dressing, this colorful carrot salad makes the perfect start to any summer meal.

Green Goddess Carrot Salad
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  1. 1 lb. slim baby carrots, trimmed and cut lengthwise in half (or in quarters if large)
  2. 1 tbsp. olive oil
  3. 1 c. Green Goddess Dressing
  4. 1 head Bibb lettuce, leaves separated and torn
  5. Green Goddess Dressing
  6. 3/4 c. buttermilk
  7. 1/2 c. mayonnaise
  8. 1/3 c. plain Greek yogurt
  9. 4 anchovies or 2 tsp. anchovy paste
  10. 2 tbsp. fresh lemon juice
  11. 1 tbsp. Dijon mustard
  12. 1 small clove garlic
  13. Pinch of sugar
  14. 3/4 tsp. salt
  15. 1/4 tsp. pepper
  16. 1/2 c. loosely packed fresh parsley
  17. 1/4 c. packed fresh basil
  18. 3 tbsp. fresh tarragon
  19. 2 tbsp. snipped fresh chives
  1. Preheat oven to 425°F. On large rimmed baking sheet, toss carrots with olive oil and 1/2 teaspoon salt. Roast 20 to 25 minutes or until crisp-tender and edges are slightly caramelized; cool completely.
  2. Meanwhile, prepare Green Goddess Dressing: In blender, puree buttermilk, mayonnaise, Greek yogurt, anchovies or anchovy paste, lemon juice, Dijon mustard, garlic, pinch sugar, salt and pepper until smooth. Add parsley, basil, tarragon and chives; pulse until herbs are finely chopped. Makes about 2 cups; can be refrigerated up to 1 week.
  3. To serve, arrange carrots over lettuce. Drizzle with dressing.
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