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    Young Love Salad

    Read original issue here

    ingredients

    makes 2

    for salad:

    • 2 oz baby arugula
    • 2 oz baby spinach
    • 3 oz mixed baby greens
    • 1 yellow squash, cut into thin strips
    • 1 zucchini, cut into thin strips
    • 1 cup broccoli florets
    • 1 cup cauliflower florets
    • ¼ carrot, cut into thin strips
    • 12 cherry tomatoes, halved

    for dressing:

    • 4 oz extra virgin olive oil
    • 1½ oz lemon juice
    • 3 oz shallots, diced
    • 1 tsp fresh tarragon, chopped
    • pinch of mustard seed
    • pinch of black pepper
    • pinch of himalayan salt

    preparation

    1. Wash all of the baby greens to remove grit and use a salad spinner to dry thoroughly.

    2. If you have a mandolin, it is best used for cutting the vegetables into thin strips. If not, you can use a knife to cut sticks of the carrot, zucchini and squash.

    3. To make the dressing, place all ingredients in a high power blender such as a Vita Mix and blend until smooth.

    4. Toss all the ingredients together with 6 oz. of dressing to coat all the greens.

     

    Contributed by Organic Avenue.



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