Prime
Time to savour the green goddess salad
The Garden Salad. PHOTO | KADUMUKASA KIRONDE
The green goddess salad has been around since the 1920s, but has been tweaked over the years to cater to the modern palate. It is quick and easy to prepare and is delicious and very refreshing, especially in hot weather.
In this recipe, Greek yoghurt (which is simply another name for very thick, plain yoghurt) has been combined with mayonnaise to make the dressing healthier. Serve your green goddess salad with grilled fish, chicken or beef or with any other dish of your choice.
For the green goddess dressing•: 180ml (¾ cup) Greek yoghurt
• 60ml (¼ cup) mayonnaise
• 1 cup fresh parsley, chopped
• 240ml (1 cup) coriander/dill/mint, 1 tsp lemon zest and lemon juice
• 1 tbsp olive oil
• 2 clove garlic, minced
• 1 tsp Worcestershire sauce
Salt and black pepper to taste
For the salad
• 1 small cabbage/large lettuce
• 3 small cucumbers
• 4 small spring onions
• 2 medium-size avocado
• 1 tbsp lemon juice
Method
To make the dressing: put the Greek yoghurt, mayonnaise, parsley, chopped coriander/dill/mint, lemon juice and zest, olive oil, garlic, Worcestershire sauce, ½ tsp black pepper and ¼ tsp salt in a food processor/blender. Pulse until well combined and creamy. Taste for salt and add a pinch more, if necessary. Chill.
To make the salad: Finely chop the cabbage/lettuce and cucumber and finely slice the spring onions. Chop the avocado into cubes and put half of them aside.
Mix all the salad ingredients in a large bowl and toss well to evenly combine, except half the avocado you have kept aside. Scatter over the avocado kept aside, sprinkle over 1 tbsp lemon juice and toss one more time. Chill.
About 15 minutes before serving, pour over the green goddess dressing and toss to coat all the vegetables well, before returning to the fridge.
Serve well chilled with your favourite dish and enjoy!
