Green Goddess Salad

Ingredients

• Roughly 2 pounds mixed green vegetables like haricots verts, long beans, asparagus, or broccolini, lightly steamed but still “al dente,” cooled
• 1 avocado, sliced
• 4 ounces butter lettuce or about 2 loosely packed cups tender arugula
• 1 small English cucumber, thinly sliced on the bias
• 6 eggs, from assorted fowl if possible (add a few more if using quail eggs)
• 1 cup micro-greens or pea shoots
• ½ cup basil leaves
• 2 cups fresh or pickled okra, tops removed, halved lengthwise
• 3 tablespoons olive oil
• Sea salt
• 1½ cups Greek yogurt
• 3 fillets anchovies
• 1 cup basil leaves
• 1 cup Italian parsley
• ¼ cup fresh chives
• ¼ cup fresh mint
• 3 green onions, both white and green parts
• 1 large clove garlic, roughly chopped
• Juice and zest of 1 lime
• 2 tablespoons olive oil
• 1½ teaspoons sea salt
• Olive oil
• Lime slices