Surely the ones we buy in winter are good as well, but late Spring and Summer vegetables are starting to have that delicious, ripe taste we crave for.
Green Goddess salad isn’t a new thing.
First recipes appeared back in the 40’s.
There are many variations of it, but most contain anchovy paste, which I don’t particularly like, so I am going to present my favorite version of it.
Although I prefer salads for breakfast or dinner, this one is so filling and full of nutrients that I tend to have it as a main course as well.
- ½ peeled and pitted avocado
- ¾ cup low fat yoghurt or buttermilk
- chopped herbs (parsley, tarragon or anything preferred in salads)
- 2 teaspoons of vinegar (white wine or tarragon vinegar)
- 1 fresh green leaf lettuce
- 400 grams of peeled and cooked shrimp (depending on the size of the shrimp, this might mean around 10 to 14 pieces)
- ½ sliced cucumber
- 1 cup cherry tomatoes
- 1 cup canned chickpeas
- 1 cup canned and chopped artichoke hearts
Put the avocado, the yoghurt/buttermilk, herbs and other spices (salt, pepper) into a blender and puree them until smooth. Leave the dressing in the fridge to cool and settle for up to one day.
This salad is for more than one person, so divide the lettuce on three plates. You can leave the leafs as they are, using them to hold the salad or you can rip them into smaller chunks.
Top the lettuce with shrimp, cucumber, cherry tomatoes, chickpeas and artichoke hearts and drizzle the dressing on top. If you need, you can add some more salt and pepper.
This salad contains about 270 calories per serving and a high amount of Vitamin A, Vitamin C, Potassium and Magnesium. Enjoy!
RSS Trackback URL 23. June 2012 (19:35)
Filed under: Recipes by Hessa