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INGREDIENTS For the Green Goddess Dressing: 1 C Whole30 mayonnaise, homemade or store-bought ¼ C plus 1 tbsp extra-virgin olive oil ¾ C fresh basil leaves ¼ C fresh tarragon leaves ¼ C fresh parsley leaves 3 tbsp fresh lemon juice, plus more if needed 2 tbsp red wine vinegar 3 oil-packed anchovy fillets 3 garlic cloves, finely minced 1/8 tsp kosher salt, plus more if needed Freshly ground black pepper For the Salad: 1 lb shrimp, thawed deveined and peeled (leaving tails on if desired for presentation) 1 tbsp plus ½ tsp kosher salt 2 C sugar snap peas 2 tbsp extra-virgin olive oil 1 (14-oz) can whole hearts of palm, drained 4 oz butter lettuce 1 C thinly sliced cucumbers 1 C thinly sliced radish rounds METHOD Make the Green Goddess Dressing (can be used immediately or stored in an airtight container in the refrigerator for up to 6 days): In a food processor, combine the mayonnaise, olive oil, basil, tarragon, parsley, lemon juice, vinegar, anchovies, garlic and salt and process until thoroughly combined

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SIZE:ONESIZE 4-16

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