Green Goddess Salad

Green godess salad 1eighty kitchen weekly meal plan

Serves: 4

Time: 40 mins

This is one of those dishes that I tend to make a lot of as it keeps really well for a leftover.

If you get a chance to put the quinoa on ahead of time it makes for a pretty quick meal to prepare.

Leftovers

This salad produces plenty for leftovers tomorrow, just make sure to save some dressing.

Cook ahead

This is a super quick dinner if you plan ahead and do the quinoa beforehand.

What you'll need

1 1/2 cups of quinoa

1 broccoli

1 packet of edamame beans

1/3 bunch of flat leaf parsley

1 avocado

1 cucumber

1/2 bunch kale

1 bunch red radishes

Dressing

1 tablespoons vegenaise or mayo

1 avocado

1/2 bunch of basil

1 green chilli

1 lime

From the pantry

olive oil

salt and pepper

Optional Extras for Lunch

1 avocado

chopped pecans (optional)

Feeding Four

There is an extra avocado in your shopping list, an extra broccoli and you will use the whole bunch of radishes.


Prep and Cook

Preheat oven to 180c

Cook quinoa

Rinse quinoa, then pop in a medium-sized pot with 3 cups of water and a pinch of salt.

Bring up to the boil and continue to cook until almost all the liquid has gone. (You want it to look like it has bubbling craters).

Place lid on and remove from the heat and allow to steam.

Roast broccoli

Cut broccoli up into bite sized florets.

Toss with oil and salt and pepper and lay out on a baking tray lined with paper.

Bake for 15 minutes.

Blanch edamame

Place a small pot of water onto the stove and bring up to the boil.

Blanch edamame for 2 minutes then scoop out with a slotted spoon and rinse under cold water. Keep the pot of water on the boil.

Shred Kale

Rip the kale leaves away from the stalks and blanch in the boiling water for 30 seconds. Strain and run under cold water till cool.

Squeeze out the water and slice up the kale nice and fine.

Slice Veggies

Peel the skin off the cucumber and slice into rounds.

Cut the stalks off the radishes and slice into rounds then place in a small bowl and cover completely with cold water. (This will keep them crisp but it also softens the flavour).

Rough chop parsley

Wash the parsley and remove stalks then roughly chop up the leaves.

Remove the lid from the quinoa and fluff with a fork, add some seasoning and when the heat has left the quinoa mix add in the chopped parsley.

Make dressing

Combine the avocado, vegenaise, basil, chopped chilli, juice of 1 lime and 2 tablespoons of water, with a large pinch of salt and pepper in a food processor and pulse till smooth.

Plate it Pretty

Empty quinoa into a large serving bowl. Arrange the veggies in sections around the bowl, keeping a portion of the quinoa exposed so that you get a beautiful visual contrast. Slice the avocado in half and remove the stone. Slice into pieces lengthways. Scoop the flesh out and place in the centre of the bowl.

Drizzle over the top with the goddess dressing.

Enjoy!


goddess salad.jpg

Lunch tomorrow

Mix the leftover salad ingredients together for lunch leftovers. Top up on the day with fresh avo and some chopped nuts and the remaining dressing. YUM!