Green Goddess Salad
If you're in need of a big hit of greens this week, try this salad. The base is packed with all our favourite crunchy green veggies — cabbage, cucumbers, and snow peas—but you can add whatever you like. Try a bit of celery, some green beans, or thinly sliced raw fennel.
The real magic happens in the dressing: a creamy, herby concoction made from fresh mixed herbs, yogurt, and tahini. It’s a secret sauce that makes everything sing. Use your favourite fresh herbs, tired herbs from the fridge, or just one herb; it really doesn't matter! Serve it as is for a light lunch, or add some chickpeas or canned tuna. It’s also a lovely side for dinner with a piece of grilled fish, roast chicken, or piled on top of a frittata.
Ingredients 11
For The Salad
1⁄4 head green cabbage, thinly sliced
2 Lebanese cucumber, quartered lengthwise and chopped
100 g snow peas, trimmed
1 spring onion, thinly sliced
1⁄2 lemon, juiced
1 tsp olive oil
For The Dressing
1 cup mixed herbs, chopped, mint, parsley, dill, coriander, or a mix
1⁄4 cup yogurt
1⁄4 cup tahini
1 clove garlic, minced
1⁄2 lemon, juiced
1⁄4 tsp salt
1⁄4 cup olive oil
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Method 5
To make the dressing, pick the herb leaves from the stems and put into a food processor. Add the , , and and squeeze in the , then blitz on high.
With the motor running, slowly pour in the and 1-2 tablespoons of water until the green dressing reaches a smooth runny-ish consistency. Take the lid off, taste and add more or if needed. Set aside.
Slice the into 1cm slices, then roughly chop so each piece is about 5cm long. Quarter the lengthwise, then roughly chop on an angle into 2-3 cm pieces. Trim the ends of the and chop them on an angle into 2cm slices. Thinly slice the white part of the , then chop the green part into slightly thicker slices, about 2cm thick.
Place the chopped salad ingredients into a large bowl, squeeze in the juice of half a , add the , season with a little salt and pepper and toss to combine.
Drizzle the salad dressing over the salad, you might not need all of it! Mix with tongs until everything is well coated. Store any leftover dressing in a jar or container in the fridge for 5 days.
Clove Kitchen's tips
This dressing is so good, if you have leftovers make sure you keep it in the fridge and drizzle it over everything! Use it on avocado toast, on eggs, on grilled meats, on baked potatoes, on chickpeas or a curry.
Helpful tips
Can I swap out the vegetables for other options?
Is there an alternative to using a food processor for the dressing?
How can I store leftovers of this salad?
Can I switch the herbs in the dressing?
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Notes
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