Green Goddess Salad

Ingredients

• 0.5 cup Greek Yogurt (plain, full‑fat or low‑fat)
• 0.5 Avocado (ripe, flesh only)
• 2 tablespoons Lemon Juice (freshly squeezed from one small lemon)
• 1 clove Garlic (peeled)
• 2 Green Onions (chopped, white and green parts)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Fresh Dill (chopped)
• 1 tablespoon Fresh Tarragon (chopped)
• 1 teaspoon Anchovy Paste (or Worcestershire sauce as a substitute)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (extra‑virgin, added gradually to thin dressing)
• 0.5 cup Quinoa (dry, rinsed and cooked, then cooled)
• 1 cup Kale (finely chopped, stems removed)
• 1 cup Green Cabbage (finely shredded)
• 1 cup Broccoli (small florets, chopped very small)
• 0.5 Cucumber (sliced thin)
• 1 Egg (large, boiled 6 minutes, peeled and sliced)

Instructions

1. Cook Quinoa

   Rinse ½ cup dry quinoa under cold water, then combine with 1 cup water in a saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and spread on a tray to cool completely.

   Time: PT20M

   Temperature: 212°F

2. Boil Egg

   Place a large egg in a small saucepan, cover with cold water, bring to a gentle boil, then reduce heat and simmer for 6 minutes for a slightly soft yolk. Transfer to an ice‑water bath for 2 minutes, peel, and set aside.

   Time: PT8M

   Temperature: 212°F

3. Prepare Green Goddess Dressing

   In the food processor combine Greek yogurt, half an avocado, lemon juice, garlic clove, green onions, parsley, dill, tarragon, anchovy paste (or Worcestershire sauce), salt and pepper. Blend for 1‑2 minutes until smooth.

   Time: PT5M

4. Adjust Dressing Consistency

   With the processor running, drizzle in olive oil one tablespoon at a time until the dressing reaches a pourable, creamy consistency.

   Time: PT2M

5. Chop Vegetables & Herbs

   Finely chop kale, green cabbage, broccoli florets, cucumber, and the remaining green onions. Roughly chop any extra herbs you wish to keep raw for garnish.

   Time: PT10M

6. Pre‑Dress the Greens

   In a large mixing bowl toss the chopped kale, cabbage, broccoli, and cucumber with 1‑2 teaspoons olive oil, the juice of half a lemon, and a pinch of salt. Let sit for 5 minutes to soften the kale and cabbage.

   Time: PT5M

7. Assemble the Salad

   Add the cooled quinoa to the pre‑dressed vegetables, drizzle with the green goddess dressing, and toss gently to coat. Top with cucumber slices and the sliced boiled egg.

   Time: PT3M

8. Store or Serve

   Serve immediately or transfer to an airtight container and refrigerate. The salad keeps well for up to 3 days; add fresh cucumber and egg just before eating if storing.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

8g