Herb Salad

by Jen

On Sunday afternoon, I made this delicious salad of corn, lettuce, green beans, and herbs  as a contribution to the Father’s Day dinner of steak, potato salad, and swiss chard, prepared for Alexa’s father and eaten outside.  I used chives and mint (instead of cilantro) lifted from Alexa’s mother’s garden.

The dressing is made of mashed garlic, yogurt, lemon juice, and avocado, pureed together using the hand blender Jaime and Ravi got Alexa for her birthday.  I thought the dressing was so tasty that I used all of it, yielding a more “potato salad” than “green salad” feel, but I think you could dress it much less and it would be good.  Though maybe not quite as good…

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