Green Goddess Salad
I made this as part of a green themed menu for St Patrick’s Day, but this seasonal salad is getting made many more times around here, whilst these beautiful fresh veggies are in season.
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St Patrick’s Day Menu
Servings2
Nutrition (For one serving)
Calories: 452kcalCarbohydrates: 44gProtein: 24gFat: 26gSaturated Fat: 5gSodium: 631mgPotassium: 2063mgFiber: 15gSugar: 11gVitamin A: 30557IUVitamin C: 208mgCalcium: 263mgIron: 11mg
Ingredients
Broccoli & cauliflower couscous
- 1/4 head cauliflower
- 1/2 head broccoli
- 2 tsp dill
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/8 tsp salt
- 1/4 tsp nutritional yeast
Green Goddess salad dressing
- 3/4 cup cashews soaked for 20 minutes
- 2 tbsp tarragon fresh
- 1/4 cup parsley loosely packed
- 1/2 clove garlic
- 1 tbsp chives
- 2 tsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp nori or dulse flakes
Spirulina spinach
- 1 cup spinach
- 1 tsp olive oil
- 2 tbsp spirulina
- 2 tsp lemon juice
- 1/4 tsp salt
To assemble
- 1 head romaine or any of your favorite salad greens
- 1 pc avocado
Instructions
Broccoli & cauliflower couscous
- Pulse all ingredients in a food processor, to the point where the mixture looks like couscous. Set aside.
Green Goddess salad dressing
- Blend all ingredients with enough water in a high-speed blender until smooth.
Spirulina spinach
- Massage all ingredients in a bowl.
To assemble
- In a large bowl, tear your lettuce or chosen leaves and add some of the Green Goddess dressing, working it through so that all the leaves are covered. Dice the avocado and add to the bowl, quickly mixing again.
- Take a nice, large plate and lay down a bed of the leaves, dressing and avocado.
- The next layer on the plate is going to be the spirulina spinach. Once you have that, add the broccoli and cauliflower couscous.
- Finish with the sprigs of dill and serve.
Video
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
And for dessert?
How about this mint chocolate chip smoothie … made with fresh mint leaves — such a treat!
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Mint Chocolate Chip Smoothie
Servings2
Nutrition (For one serving)
Calories: 348kcalCarbohydrates: 24gProtein: 4gFat: 28gSaturated Fat: 11gSodium: 45mgPotassium: 591mgFiber: 9gSugar: 9gVitamin A: 970IUVitamin C: 13mgCalcium: 31mgIron: 2mg
Ingredients
- 1/4 cup nut milk
- 1 tbsp coconut butter
- 0.2 oz mint leaves
- 2 tbsp cacao nibs
- 1/2 cup spinach
- 1 avocado ripe
- 2 tbsp coconut sugar
- 2 cups ice cube
Instructions
- Blend all ingredients in a high-speed blender until smooth, reserving some of the cacao nibs for blending in at the end.
- Once all the ice has been blended and you have a nice, smooth consistency, throw in the rest of the cacao nibs and blend just enough to break them down to tiny, crunchy pieces.
- Serve in a glass with a sprinkle of cacao nibs and a few mint leaves. Serve immediately.
Video
Notes
If you need help on how to make a nut milk, just click this link.
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!