Green Goddess Salad by @deliciouslyella

20 min

4 servings

🥖

120 g

Sourdough bread

🧄

6 g

Garlic

🫒

45 ml

Olive oil

🌿

50 g

Soft herbs

🫒

5 ml

Capers

🍋

30 g

Lemon

🥥

60 ml

Coconut yoghurt

🫒

2 tbsp

Extra virgin olive oil

🧂

0.5 g

Flaky sea salt

⚫

0.5 g

Black pepper

🥕

60 g

Rocket

🥬

60 g

Baby spinach

🥒

300 g

Cucumber

🫘

240 g

Butter beans

💧

15 ml

Water

  1. Toast
    • sourdough bread

    Toast the 4 small slices of sourdough until lightly browned.

  2. Rub
    • sourdough bread
    • garlic

    Rub both sides of the toasted sourdough slices with the 2 peeled garlic cloves.

  3. Cut
    • sourdough bread
    • Garlic

    Cut the garlic-rubbed sourdough into bite-sized pieces.

  4. Warm
    • olive oil

    Warm 1 tablespoon of olive oil in the large frying pan over medium heat.

  5. Add
    • sourdough bread

    Add the sourdough pieces and cook for 4–5 minutes until crisp and golden.

  6. Season
    • flaky sea salt
    • sourdough bread

    Season the croutons with flaky sea salt, then set them aside to cool.

  7. Zest
    • lemon

    Zest and juice half of the lemon.

  8. Place
    • fresh parsley
    • Olive oil
    • Capers

    Place the parsley, basil, coriander, capers, lemon, coconut yoghurt, 2 tablespoons olive oil, sea salt, and black pepper into the high-speed blender.

  9. Blend
    • water

    Blend the dressing until smooth, adding up to 1 tablespoon water to reach a pourable single-cream consistency.

  10. Add
    • rocket
    • cucumber
    • Butter beans

    Add the rocket, baby spinach, sliced cucumber, and drained butter beans to the large mixing bowl.

  11. Pour
    • rocket
    • cucumber

    Pour over the green goddess dressing and toss until all salad ingredients are evenly coated.

  12. Add
    • sourdough bread
    • Garlic

    Add the cooled garlic croutons and serve immediately.

Green Goddess Salad by @deliciouslyella

20 min

4 servings

🥖

120 g

Sourdough bread

🧄

6 g

Garlic

🫒

45 ml

Olive oil

🌿

50 g

Soft herbs

🫒

5 ml

Capers

🍋

30 g

Lemon

🥥

60 ml

Coconut yoghurt

🫒

2 tbsp

Extra virgin olive oil

🧂

0.5 g

Flaky sea salt

⚫

0.5 g

Black pepper

🥕

60 g

Rocket

🥬

60 g

Baby spinach

🥒

300 g

Cucumber

🫘

240 g

Butter beans

💧

15 ml

Water

Preparation Steps

  1. Step 1/12

    Toast the 4 small slices of sourdough until lightly browned.

    🥖sourdough bread
    🥖bread toaster

  2. Step 2/12

    Rub both sides of the toasted sourdough slices with the 2 peeled garlic cloves.

    🥖sourdough bread
    🧄garlic
    🪵cutting board

  3. Step 3/12

    Cut the garlic-rubbed sourdough into bite-sized pieces.

    🥖sourdough bread
    🔪chef's knife
    🪵cutting board

  4. Step 4/12

    Warm 1 tablespoon of olive oil in the large frying pan over medium heat.

    🫒olive oil
    🍳large frying pan
    🥄measuring spoons

  5. Step 5/12

    Add the sourdough pieces and cook for 4–5 minutes until crisp and golden.

    🥖sourdough bread
    🍳large frying pan

  6. Step 6/12

    Season the croutons with flaky sea salt, then set them aside to cool.

    🧂flaky sea salt
    🥖sourdough bread
    🍳large frying pan

  7. Step 7/12

    Zest and juice half of the lemon.

    🍋lemon
    🍋citrus zester

  8. Step 8/12

    Place the parsley, basil, coriander, capers, lemon, coconut yoghurt, 2 tablespoons olive oil, sea salt, and black pepper into the high-speed blender.

    🌿fresh parsley
    🌿fresh basil
    🌿fresh coriander
    🫒capers
    🍋lemon
    🥥coconut yoghurt
    🫒olive oil
    🧂flaky sea salt
    ⚫black pepper
    🥄measuring spoons

  9. Step 9/12

    Blend the dressing until smooth, adding up to 1 tablespoon water to reach a pourable single-cream consistency.

    💧water
    🥄measuring spoons

  10. Step 10/12

    Add the rocket, baby spinach, sliced cucumber, and drained butter beans to the large mixing bowl.

    🥕rocket
    🥬baby spinach
    🥒cucumber
    🧈canned butter beans
    🥣large mixing bowl

  11. Step 11/12

    Pour over the green goddess dressing and toss until all salad ingredients are evenly coated.

    🥕rocket
    🥬baby spinach
    🥒cucumber
    🧈canned butter beans
    🥣large mixing bowl

  12. Step 12/12

    Add the cooled garlic croutons and serve immediately.

    🥖sourdough bread
    🥣large mixing bowl

Composition

Ingredients

Types

Grains, Vegetables, Herbs, Fats and Oils, Condiments, Fruits, Dairy Alternatives, Seasonings, Leafy Greens, Liquids

Ingredients

Sourdough bread, Garlic, Olive oil, Soft herbs, Capers, Lemon, Coconut yoghurt, Extra virgin olive oil, Flaky sea salt, Black pepper, Rocket, Baby spinach, Cucumber, Butter beans, Water

Notes

Sourdough bread (small slices), Garlic (peeled), Olive oil (drizzle, for the croutons), Soft herbs (parsley, basil and coriander), Lemon (zested and juiced), Flaky sea salt (with black pepper), Rocket (a handful), Baby spinach (a handful), Cucumber (deseeded and thinly sliced), Butter beans (1x 400g can, drained and rinsed), Water (a splash, to loosen the dressing as needed)

Allergens

Gluten, Coconut

Dietetics

Dietary regimen

Vegetarian, Egg-free, Plant-based, Mediterranean diet

Calories

330 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 38g, Fat: 16g, Fiber: 9g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 115mg, Iron: 4mg, Potassium: 710mg, Sodium: 310mg, Magnesium: 75mg

Vitamins

Vitamin A: 270µg RAE, Vitamin C: 31mg, Vitamin K: 220µg, Folate: 150µg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

bread toaster, large frying pan, large mixing bowl, chef's knife, cutting board, citrus zester, measuring spoons

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Lunch, Weekday meal, Summer

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crunchy, Crisp, Creamy, Tender, Juicy

Flavors

Herbaceous, Garlicky, Tangy, Fresh, Savory, Peppery, Lemony

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dressed salad out for longer than 2 hours), fridge : 1 day (Store salad and dressing in airtight containers,Keep croutons separately at room temperature to preserve crispness,Add croutons immediately before serving), freezer : (Not recommended because fresh greens, cucumber, and coconut yoghurt dressing lose texture after freezing)