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The Greenest Green Salad by Jessica Battilana
  • 2 oil-packed anchovy fillets
  • ½ cup mayonnaise, preferably Hellmann’s/Best Foods
  • ⅓ cup full-fat Greek yogurt
  • ½ cup parsley leaves
  • ¼ cup basil leaves
  • 1 tablespoon lemon juice, plus additional for seasoning
  • 2 tablespoons finely chopped fresh tarragon leaves
  • 2 tablespoons minced chives
  • Kosher salt and freshly ground black pepper
  • 2 cups snap peas
  • 2 hearts of romaine lettuce, washed and chopped into bite-size pieces
  • 2 Persian or Japanese cucumbers, diced
  • 3 green onions, thinly sliced
  • 1 avocado, cubed
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