A good green salad isn't a side. It's a meal on its own when the kitchen takes it seriously, which we try to. The green goddess is what we order for ourselves on the days we want lunch to feel light without being skimpy.
Lacinato kale is the base — dark, sturdy, holds up to dressing. We massage it with lemon and salt for about a minute, which softens it just enough. Then in goes diced avocado, sliced cucumber, blanched edamame, and a generous handful of toasted pumpkin seeds for crunch.
The dressing is the star: tahini, lemon juice, garlic, olive oil, a touch of honey, fresh dill and parsley, salt. We blitz it until it's pale green and creamy. It's the kind of dressing you'll want to drink straight out of the cup.
$15. Vegetarian. Add grilled chicken if you'd like; tell your server.
