Green Goddess Salad
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 1 minute
Serves: 4
For Dressing:
- 1 cup firmly packed baby spinach leaves
- 1 cup firmly packed basil leaves
- 1/4 cup tarragon leaves
- 2 large cloves garlic, peeled and halved
- 1/2 onion, peeled and quartered
- Juice of 2 lemons
- 2/3 cup/55g/2ozs. grated parmesan or nutritional yeast
- 1/4 cup/40g/1.4ozs. toasted nuts (I used macadamias and pine nuts)
- 1/4 cup/60ml/2flozs. extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 teaspoon fine salt
- 1 large avocado or 2 medium avocadoes (you really can never have too much -err on the side of more than less avo)
For Salad:
- 3 cups cos lettuce leaves, washed and chopped (try and chop to bite sized pieces)
- 2 Lebanese small cucumbers, deseeded and diced
- 125g/4ozs. super snap peas, tailed and blanched for 30 seconds and cut into 3 pieces
- 4 stick green onions, chopped
- 1 Granny Smith apple, sliced and diced
- 1 avocado to fan on top
- Corn Chips to serve
Step 1 - Make the dressing first. In a food processor blend the baby spinach, basil, tarragon and garlic cloves, together first just to tamp them down. Then add the onion, lemon juice, cheese, nuts, oil, rice vinegar and salt and blend until you get a smooth paste (keep blending if it seems too chunky at first). Then add the peeled and deseeded avocado and blend until you get a creamy dressing.
Step 2 - Mix the lettuce, cucumber, sugar snap peas, green onions and diced apple in a large bowl and pour over the dressing and mix well to coat with the dressing. Scoop out onto a serving plate or bowl. Slice avocado and fan out on top and then serve with corn chips