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Green Goddess Salad
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Green Goddess Salad

5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Suitable For 3+ years
The perfect summer meal packed with fresh veggies

Ingredients

SALAD:

  • 2 cups leftover rice (we used basmati, approx 3/4 cups uncooked)
  • 1 x 400g can of chickpeas (drained and rinsed)
  • 2 tsp olive oil
  • 3 Lebanese cucumbers (diced)
  • ½ cup spring onion (finely chopped )
  • 100 g baby spinach (finely chopped, 4 handfuls)
  • 200 g edamame beans

GREEN GODDESS DRESSING:

  • 75 g raw cashews (soaked in hot water for 10 mins to soften)
  • 30 g fresh coriander (stems and leaves from 1 bunch)
  • 25 g baby spinach (2 handful)
  • 1 clove garlic
  • 2 tbsp rice malt syrup
  • 20 g nutritional yeast
  • 60 ml olive oil
  • 125 ml water
  • 1 lemon (juice)

Instructions 

  • Preheat the oven to 200c/390f.
  • Line two baking trays: on one toss the cooled basmati rice with 1 tsp of olive oil, and on the other add the chickpeas with the other tsp of olive oil. Bake for 25-30 mins, or until golden and crispy - giving a stir every 10 minutes.
  • Once cooked, add all of the salad ingredients to a large salad bowl and make the dressing.
  • Add all of the dressing ingredients to a blender, and blend until smooth and creamy.
  • Pour half the dressing over the salad and toss to combine. Serve fresh with an extra drizzle of the leftover dressing and enjoy.

Storage

Store any leftovers in an airtight container in the fridge and eat within 3 days.

Notes

*AGE NOTE: This is recommended 3+ years due to the size and shape of the ingredients.
Optional: Top with a tablespoon of pumpkin seeds for an extra crunch and zinc boost.