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    My Ivy Chopped Salad Reinterpreted

    Read original issue here

    ingredients

    makes 2

    • 1 large avocado
    • 3 medium zucchini, sliced lengthwise into ⅓-inch-thick slices
    • 1 bunch scallions, white and light green parts only
    • 2 chicken breast or salmon fillets (6 oz each)
    • 3 tablespoons extra-virgin olive oil
    • coarse salt
    • 2 heads butter lettuce, leaves separated, cut into thick strips
    • ⅓ cup fresh cilantro, roughly chopped
    • ¼ cup fresh basil, roughly torn
    • 1 lime, quartered

    for the clean balsamic & lime vinaigrette:

    • 2 tablespoons balsamic vinegar
    • 1 tablespoon brown rice syrup
    • 1 tablespoon fresh lime juice
    • 6 tablespoons olive oil
    • coarse salt
    • freshly ground black pepper

    preparation

    1. Whisk vinegar with brown rice syrup and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.

    2. Heat a grill or grill pan over medium-low heat.

    3. Rub zucchini, scallions and chicken or salmon with oil; sprinkle with salt.

    4. Grill vegetables and protein for about 20 minutes until browned and cooked through, flipping once.

    5. Cut zucchini and scallions into a medium dice.

    6. Slice avocado in half, discard pit and dice.

    7. Break chicken or salmon into large pieces.

    8. Toss grilled vegetables with lettuce, avocado, cilantro and basil; place on a large platter and top with salmon.

    9. Drizzle with vinaigrette; serve with lime quarters.




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