Zingy and creamy green goddess salad. The perfect nutritious lunch to make ahead when you want something fresh, filling, and full of flavour.
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Serves
4
Basil
Dill
Crème Fraîche
Garlic
Olive Oil
Dijon Mustard
Lime
Green Apple
Sugar Snap Pea
Edamame
Green Cabbage
Avocado
White Bean
Salt
Black Pepper
Serves
4
Basil
Dill
Crème Fraîche
Garlic
Olive Oil
Dijon Mustard
Lime
Green Apple
Sugar Snap Pea
Edamame
Green Cabbage
Avocado
White Bean
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add the herbs, crème fraîche, peeled garlic, olive oil, Dijon and ½ the lime to a blender, then season with salt and pepper. Blitz until smooth, then taste and adjust seasoning as needed.
Step 2.
Slice the apple into matchsticks, then the sugar snaps into 2cm pieces on a diagonal.
Step 3.
Cook the edamame in boiling water for 7 mins then drain.
Step 4.
Finely slice the green cabbage and peel, pit and slice the avocado.
Step 5.
Squeeze the rest of the lime juice into a bowl with the cabbage, seasoning with salt. Massage until it just starts to soften. Then add the edamame, sugar snaps, drained beans and apple mixing well.
Step 6.
Box up the slaw. If eating immediately, drizzle with the dressing. If not, box the dressing up for later.
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