Can't wait to have it again tonight...Wondering if it will freeze well..if anyone knows..otherwise, I'll probably just try and see what happens
(It has a shorter shelf-life since it uses fresh green onion.) NOTES: This recipe can easily be doubled, tripled, etc
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about 4 cups total 1/2 cup celery, washed, dried (use some celery leaves) 1/3 cup water chestnuts , thinly sliced 1/4 cup scallions, washed, dried, 1" circles 1/3 cup walnuts , coarsely chopped, lightly toasted 3 tablespoons fresh parsley, washed, dried, coarsely chopped 4 cups fresh lettuce, such as sliced Romaine, Frise and Red Butter 1/2 medium avocado Avocado Green Goddess Dressing: 1/2 cup fresh parsley leaves, cleaned (to be blanched) 1 1/4 teaspoon garlic, peeled, coarsely chopped 2 tablespoons scallions, coarsely chopped 1/3 cup greek yogurt 1/3 cup +2 tablespoons mayonnaise*, (see note) 3 tablespoons fresh lemon juice 1 tablespoon fresh basil leaves, cleaned 1/2 tablespoon fresh tarragon leaves, cleaned 2 tablespoons fresh dill , cleaned 1/8 teaspoon sea salt, (more to taste) 1/2 cup avocado, cubed 1/4 teaspoon pink peppercorns** Instructions Avocado Green Goddess Dressing: Blanch parsley: add 1 cup water to a small skillet, bring to a boil

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