This green sauce makes a fantastic all-around dressing to keep on hand as a meat seasoning, salad dressing, dip, and little add-in to something like a nice grain bowl for a flavor punch.
A note on spice: I used 1 Tbsp. Fiery Fool hot sauce. This stuff is hot, and it made my sauce nice and spicy. I lean toward spice so I would totally suggest going in that direction. If you do not, a de-seeded jalapeño would be fine.
gluten-free, paleo, pescatarian
Great Green Sauce Salad
Sauce
10 cloves garlic
4 scallions (reserve 2 + 2 of the dark green parts for the salad body)
1/4 c. cilantro
1 Tbsp. your favorite pretty dang hot hot sauce (see head note)
1 Tbsp. vinegar (I used black vinegar)
1 Tbsp. fish sauce
1 Tbsp. sweetener (I used brown sugar)
1/3 c. olive oil
Salad
10 radishes, sliced into thin moons
3 – 4 small cucumbers, sliced into thin moons
2 scallions (whole), sliced thin + 2 green parts of scallions, also sliced thin
1/2 c. snap peas, sliced thin on the bias
1 jalapeño
5 – 10 cherry tomatoes, sliced in half
Optional: Chicken that’s been marinated and sauteed in some sauce
Topper: Finishing salt & fresh cracked black pepper
To make the dressing, blitz all the sauce ingredients, incorporating the oil in a steady stream to make an emulsification. Set aside.
Assemble the salad by tossing all salad ingredients together. Add 1/4 – 1/2 cup of the sauce to dress and top with some finishing salt & freshly cracked black pepper before serving.
Serves 2 for dinner beefed up with a protein (I had mine with leftover chicken, but steak bites, salmon or tofu chunks would also be great)
Gastography 