Green Goddess Protein Salad (Vegan)

Name: Green Goddess Protein Salad (Vegan)
Total time: 30 min
Ingredients: broccoli; edamame beans; frozen peas, defrosted; kale, stems removed, roughly chopped; shallot, finely chopped; apple, cored, thinly sliced; sunflower seeds; soy sauce (or tamari if gluten-free); coconut sugar; avocado, peeled, stone removed; lemon, juiced; soft green herbs (I like chives and basil); garlic, crushed

with broccoli, apple and toasted sunflower seeds

30 min

By Izy Hossack
December 22, 2022

Why trust us?

A creamy vegan green goddess dressing made with avocado, soft green herbs, lemon and garlic is mixed into crunchy green vegetables (broccoli, peas, edamame beans, kale) and crisp sweet chunks of fresh apple. I like to use raw broccoli here and serve the salad with some flatbreads for scooping. You can gently steam the vegetables and then fold in the dressing and apples for a warm salad instead, if you prefer. A topping of soy-caramelised sunflower seeds adds the perfect salty, crunchy hit, too.

Ingredients

2 Persons

150 g

broccoli
150 g

edamame beans
150 g

frozen peas, defrosted
50 g

kale, stems removed, roughly chopped
1

shallot, finely chopped
1

apple, cored, thinly sliced
25 g

sunflower seeds
1 tsp

soy sauce (or tamari if gluten-free)
0.5 tsp

coconut sugar

Vegan Green Goddess Dressing:

1

avocado, peeled, stone removed
1

lemon, juiced
30 g

soft green herbs (I like chives and basil)
1 clove

garlic, crushed
1 pinch

salt

Preparation

1

Finely chop the broccoli heads. Peel the tough skin from the broccoli stems and then cut the insides into thin matchsticks. Add to a bowl. (Alternatively, pulse the broccoli in a food processor until finely chopped).
2

Add the edamame beans, peas, kale, shallot and apple to the bowl, too.
3

Add the sunflower seeds to a small frying pan and toast over a medium-high heat, stirring constantly, until starting to turn golden. Pour in the soy sauce and coconut sugar and stir to coat the seeds then remove from the heat and set aside to cool.
4

Blend all the dressing ingredients until smooth and pour into the bowl of vegetables, tossing to combine. Chill until needed (up to 2 days). Keep the sunflower seeds in an airtight container and use them to garnish the salad just before serving so they retain their crunch.
1

Enjoy!