Green Goddess Salad
My grandmother, a French woman from the Southwest of France (specifically the Pyrenees) had many skills, one of which was cooking. Growing up, we had such luscious foods with flavours that could uniquely be found from her hometown. When I was young, this all sounded super magical, and in a way, it was – I mean, special peppers (espellete peppers, to be specific) grown only in my grandmother’s village… wowee, right? Now that I’m older, I have to admit, it’s probably even more magical, because every time I prepare and eat one of her special dishes, I am transported in time and can remember being a kid again.
Green Goddess Salads are a big thing right now on menus worldwide and with good reason. Combining all the essential nutritious foods one needs to basically fuel their entire day, the Green Goddess Salad is a delicious wonder. With a French spin, here is my family take on Green Goddess Salad.
Green Goddess Salad
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SALAD
INGREDIENTS
3 heads of broccoli, cut into florets and roughly chopped, roasted or air fried (you can also do raw)
5 oz.(142g) of organic baby kale, finely chopped
A handful French Green Beans, steamed
1 avocado, sliced
Flakey sea salt to taste
Espelette Pepper P.D.O*
Roasted pine nuts to garnish
DRESSING
INGREDIENTS
1/2 cup plus 3 tablespoons of extra virgin olive oil
Juice of 1 Lemon
2 tablespoons tahini
2 teaspoons Dijon Mustard
1 garlic clove grated
Kosher salt and freshly ground pepper to taste
**If you can’t find Espelette pepper, feel free to use crushed red pepper flakes!
INSTRUCTIONS
In a large bowl, whisk together ½ cup of olive oil plus the lemon juice, tahini, mustard, garlic and 2 tbsp of water until smooth
Add the salt, pepper and red pepper flakes
COMBINE
Add the broccoli and kale to the bowl and using your hands, massage the dressing into the greens until the kale softens, 1-2 minutes
Let the salad sit at room temperature for at least 10 minutes
Add the avocado, French green beans and fresh peas, and top the rest of the dressing
Serves 4
Optional:
Add ¼ cup of grated parmesan cheese to dressing and/or roasted pine nuts to top your salad
Add fresh sugar snap peas if in season- make sure to steam them!
Jules' Tip: Add ½ cup of cooked quinoa to the base of your bowl for some extra protein!
Why I love it? Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It also fills you up for a long and curves sweet-cravings!
Photography by Patricia Brochu