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Parve
Easy
40 Minutes
Diets 
This unique salad smacks of spring, with its vibrant green and yellow colors. The green goddess dressing adds the perfect finishing touch. My family and guests devoured it. Yours will too!
generous handful arugula or lettuce of your choice
1 and 2/3 cups shelled edamame, thawed
1 Persian or Israeli cucumber, unpeeled, scrubbed, and cut into quarter slices
1 scallion, chopped
1/2 cup hearts of palm slices, cut into quarters
1/2 cup canned corn kernels
small handful fresh parsley, chopped
generous handful toasted sesame seeds, for garnish
1/2 cup pareve cream cheese (I used Tofutti Brand)
2 cubes Dorot Gardens Frozen Cilantro (see tip)
2 cubes Gefen Frozen Parsley (see tip)
2 cubes Dorot Gardens Frozen Basil (see tip)
2 cubes Gefen Frozen Dill (optional)
1 clove garlic or 1 cube Gefen Frozen Garlic
salt, to taste
pepper, to taste
1 tablespoon fresh lemon juice
2 tablespoons water
Layer the bottom of a salad bowl with lettuce of your choice. Add the rest of the salad ingredients and toss gently. (Feel free to adjust quantities to your preference.)
Using an immersion blender, blend all dressing ingredients together. Add more liquid if necessary. Adjust seasoning to taste.
Dress salad before serving. Top with toasted sesame seeds.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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