I have been obsessed with eating salty foods lately. I’m listening to my body and leaning in HARD to this craving. So I dove headfirst into making foods that err on the saltier side. This is where feta comes in. I have put it on eggs, in salads, on toast. I’m obsessed. Greek salad has been my go-to, but I wanted to mix it up this weekend.
I still have loads of Greek salad ingredients, so I decided to make a feta-based green goddess dressing. It’s salty, zesty (borderline spicy), and oh-so-delicious.
I chopped up a bunch of veggies – cukes, cherry tomatoes, red pepper, red onion, and olives – added some basil, baby kale, and roasted za’atar chicken. All of this was topped with the green goddess dressing. Happiest little meal ever.
Green Goddess dressing
- 7oz grass-fed organic feta, drained
- 1 cup cashew (or any non-dairy) Greek yogurt (You can use reg Greek yogurt. I just like to limit my dairy.)
- 1/4 cup basil, chopped
- 1/4 cup cilantro, chopped
- 1/8 cup chives, chopped
- 1/2 lemon, juiced
- A little less than 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Maldon salt
Throw all ingredients in a blender and blend.