To make the dressing, if using anchovy fillet soak for 5 minutes in cold water. Then drain, pat dry and chop.
Place all dressing ingredients in a food processor and whirl until smooth. (Leftover dressing can be stored in the fridge for up to 1 week; flavor becomes more intense though).
Toss mixed greens with snow pea pieces and cucumber slices. Place avocado slices on top. Sprinkle with pomegranate seeds and feta crumbles. Drizzle dressing over top.
Notes
Green Goddess Dressing adapted from Canadian Living "150 Essential Salads"
Keyword Green Goddess Salad
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