Green goddess salad with spinach and peas
Preparation time: 15 minCooking time: 2 min2 servings
From the article: 10 follicular-phase recipes: breakfast, salads and everyday meals
Ingredients
2 Servings
- 150 g frozen peas
- 3 tbsp pumpkin seeds
- 1 ripe avocado
- 150 g plain yoghurt (3.5%)
- ½ lemon, juice only
- 1 small garlic clove
- 1 handful mixed herbs: parsley, chives, dill or basil
- 2 tbsp olive oil
- 150 g baby spinach
- 1 small romaine lettuce
- ½ cucumber
- 4 radishes
- 1 pinch salt
- 1 pinch pepper
Instructions
- 1Put the peas in a sieve, pour over boiling water and leave for a minute, then cool under cold water. Follow the packet if it requires longer cooking.
- 2Toast the pumpkin seeds in a dry pan until they start to pop, then cool.
- 3Blend the avocado flesh, yoghurt, lemon juice, garlic, herbs and olive oil until smooth. Season with salt and pepper; add 1 to 2 tbsp water if too thick.
- 4Slice the romaine into strips, the cucumber into half-moons and the radishes thinly. Mix with the spinach and peas in a bowl.
- 5Fold in the dressing or spoon it generously over the salad, scatter with pumpkin seeds and serve immediately.
Nutrition: 360 kcal · 13 g protein · 22 g carbs · 25 g fat
