Kale Salad with Green Goddess Dressing
 
Prep time
Cook time
Total time
 
PS Feel free to use any of your preferred vegetables and leafy greens. PPS Quantities are a guidance, feel free to adjust any of the ingredients to suit your taste
Author:
Serves: 6
Ingredients
  • For the Salad
  • 2-3 cups of kale, I used curly kale, deveined and sliced in 1 inch ribbons
  • 1 small zucchini, thinly sliced using a vegetable peeler
  • 1 handful of green beans, steamed for 2 minutes so it still has a little crunch
  • 1 handful of tender stem broccoli / broccolini or asparagus, steamed until just tender with a bite
  • For the Dressing - makes a generous 1 cup of dressing
  • 1 cup of densely packed herbs - I chose tarragon, parsley, basil, coriander, mint
  • ½ avocado
  • 4 spring onions, chopped white and green parts
  • ¼ cup mayonnaise
  • ¼ cup plan yoghurt
  • 1 anchovy
  • ⅓ cup lemon juice
  • 1 small garlic clove, chopped
  • salt and pepper
Instructions
  1. Arrange the vegetables on a platter attractively, layers is fine and then slightly toss to ensure even distribution.
  2. Place all the dressing ingredients into a blender, I use my beloved Nutri Bullet.
  3. Blend until a creamy evenly coloured sauce is made.
  4. If the dressing is too thick to be drizzled, add a couple of tablespoons of water to thin a little.
  5. Drizzle over the salad.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/09/12/k-is-for-kale/