Creamy Walnut Green Goddess Sauce with Spoon Salad

Place the walnuts in a small bowl and cover with warm water. Let soak for about 20 minutes to soften, then drain well.

In a high-speed blender or food processor, combine the soaked walnuts, parsley, dill, chives, garlic, lemon juice, lemon zest, olive oil, and sea salt. Blend until mostly smooth. With the blender running, add cold water 1 Tbsp at a time until the sauce reaches a creamy, pourable consistency (about 3–5 tablespoons). Taste and adjust salt or lemon as desired. Set aside.

Trim the woody ends from the asparagus and cut the stalks into 1–2 inch pieces. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the asparagus and snap peas and sauté for 3–5 minutes, stirring occasionally, until the vegetables are tender-crisp and bright green. Season lightly with salt and pepper, then remove from heat.

In a large bowl, combine the cooked farro (or quinoa) with the warm asparagus and snap peas. Add a few generous spoonfuls of the walnut green goddess sauce and toss gently until everything is lightly coated. Add more sauce as desired.

Transfer the salad to a serving bowl and finish with a generous sprinkle of fresh parsley, chives, and dill for extra brightness and texture. Lastly, top off the salad with chopped walnuts.

Serve slightly warm or at room temperature. Optional: Serve alongside roasted fish, grilled chicken, or additional seasonal vegetables.

To see the recipe video click here.