This Green Salad with Green Goddess Dressing is an easy throw together salad with pizzazz! The sort of salad that you can whip together quickly and it looks beautiful!
I love adding pomegranates to all my salads while they are in season, I adore the fruity fresh pop they add.
If you haven’t fried beans or asparagus yet this is your push to hop to it. It brings out such lovely flavours in the vegetables.
Ingredients
– 4 cups of Salad greens – mesclun, cos and baby spinach are all great
– 500 grams Asparagus
– 250 grams Beans
– 20 grams Butter
– 1 teaspoon Olive oil
– Salt and pepper
– Juice of ½ lemon
– 1 ½ Avocado
– 1 Cucumber, sliced
– 1 cup edamame
– 1 pomegranate
– Dressing *this makes enough for leftover dressing
– ½ cup Greek Yoghurt unsweetened, thick
– ½ cup Mayonnaise
– 1 clove garlic finely sliced/minced
– Juice of ½ lemon
– Salt & Pepper to taste
– ½ avocado
– 1/3 cup basil leaves loosely packed
– 1/3 cup coriander loosely packed, stems are fine too
I hope you love this salad as much as I do. If you are looking for other delicious salads check out my Prawn Caesar Salad and Green Couscous Salad.
Onto my recipe for Green Salad with Green Goddess Dressing:
Green Salad with Green Goddess Dressing
Servings 4
Ingredients
Salad
- 4 cups of Salad greens – mesclun cos and baby spinach are all great
- 500 grams Asparagus cut the end off the asparagus then slice on an angle into 3 pieces
- 250 grams Beans top and tail and cut any large beans in half
- 20 grams Butter
- 1 teaspoon Olive oil
- Salt and pepper
- Juice of ½ lemon
- 1 ½ Avocado
- 1 Cucumber sliced
- 1 cup edamame cooked as per packet instructions
- 1 pomegranate seeds removed
Dressing *this makes enough for leftover dressing
- ½ cup Greek Yoghurt unsweetened thick
- ½ cup Mayonnaise
- 1 clove garlic finely sliced/minced
- Juice of ½ lemon
- Salt & Pepper to taste
- ½ avocado
- 1/3 cup basil leaves loosely packed
- 1/3 cup coriander loosely packed stems are fine too
Instructions
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In a non stick pan over a medium heat, add the butter and oil.
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Once hot, add the asparagus and beans to the pan. Season well.
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Squeeze over a little lemon juice (reserve a little to squeeze over the avocado) while cooking to perfection. Once cooked, remove from the pan and set aside.
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Make the dressing by placing all the ingredients into a blender or whizz using a hand whizz. Taste and adjust seasoning if needed.
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To assemble take a large bowl, add salad greens and the cucumber, cooled beans, asparagus and edamame toss together gently and transfer half to your serving bowl.
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Slice your avocado and squeeze over remaining lemon juice, this stops the browning of the avocado. Scatter half over the salad along with some dressing.
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Add the rest of the salad greens, top with remaining avocado and some more dressing.
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Finish by scattering over the pomegranates.
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Serve.
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Happy Cooking xx Jana
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