The name alone is enough to make you want to prepare this green dressing, which is based on cream and garden herbs. The sauce was first created in the 1920s at the Palace Hotel in San Francisco, as an ode to a famous actor who was performing in the successful play called The Green Goddess. Now, almost a century later, the green goddess dressing recipe is still delicious and it makes a great dip too.
Rinse them under the cold tap to cool, then place them into a shallow dish.
Cut the radishes into wedges. Roughly chop the lettuce. Add the asparagus, radishes and lettuce to the green beans.
Using a hand blender, puree the flesh of the avocado with half of the lime juice, the grated rind, the olive oil, honey, mayonnaise, soy sauce and 2 tbsp of water to make a smooth dressing.
Season to taste with salt and pepper and extra lime juice. Drizzle the dressing over the salad and sprinkle the coriander and sesame seeds on top.
Tips from the author
Tip For a complete main course, serve the salad with a poached or soft-boiled egg.
Short on time? If the asparagus ribbons seem like too much work, you can also cut them diagonally into thin slices instead,or into 4 cm chunks. Boil them for 2 min. until just cooked.