- 1 cup loosely packed fresh basil leaves
- ¾ cup whole-milk plain strained yogurt, such as Greek-style
- ¼ cup chopped fresh chives
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh tarragon leaves
- 1 teaspoon anchovy paste
- ¼ teaspoon plus ⅛ teaspoon salt
- 1 medium clove garlic, chopped
Salad
- 3 cups thinly sliced green cabbage
- 3 cups thinly sliced baby romaine lettuce
- 1½ cups chopped seeded English cucumber
- 3 tablespoons chopped scallions
- 1 medium avocado, diced
Combine 1 cup basil, 3/4 cup yogurt, 1/4 cup chives, 2 tablespoons lemon juice, 2 tablespoons oil, 1 tablespoon tarragon, 1 teaspoon anchovy paste, 1/4 teaspoon plus ⅛ teaspoon salt, and the chopped garlic in a mini food processor.
Process until smooth and bright green, about 1 minute, scraping down the sides as needed.
To prepare salad: Toss 3 cups of cabbage, 3 cups of romaine, 11/2 cups of cucumber, and 3 tablespoons of scallions in a large bowl.
Gently fold in diced avocado.
Drizzle the dressing over the salad; toss until evenly coated.