recipes

Green Goddess Chopped Spring Salad

Recipe by Food By Annabel

Crisp, crunchy and packed with green goodness, this is an easy everyday salad with plenty of texture. A creamy, vibrant Green Goddess dressing coats fresh spring vegetables, while avocado, snow pea tendrils, lemon zest and extra virgin olive oil make a fresh and beautiful finish.

SERVES

6 for sharing

PREP TIME

20 mins

COOKING TIME

No cooking required

Ingredients

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2 baby cos lettuces
1 Lebanese cucumbers
150 g sugar snap peas
150 g snow peas
2 celery stalks
5-6 radishes
1 red shallot, diced using an onion chopper
1 large avocado, sliced
1/2 cup mint leaves
1/4 cup dill fronds
1 generous handful snow pea tendrils
Extra virgin olive oil, to finish
Finely grated lemon zest, to finish
Sea salt and freshly cracked black pepper

Green Goddess Dressing

3/4 cup Greek yoghurt
1/2 cup basil leaves
1/2 cup flat-leaf parsley leaves
1/4 cup dill
2 spring onions, roughly chopped
2 tbsp capers, drained
1 small garlic clove
Zest of 1/2 lemon
3 tbsp fresh lemon juice
1 tsp Dijon mustard
2 tbsp cold water, if needed
Sea salt and freshly cracked black pepper

Method

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For the Green Goddess dressing, place the yoghurt, basil, parsley, dill, spring onions, capers, garlic, lemon zest and juice and Dijon mustard in a mini chopper. Blitz until velvety and smooth. Season to taste. Add water to thin dressing out if needed.

Separate and wash the cos leaves, then spin until crisp and thoroughly dry. Roughly chop into bite-sized pieces.

Chop the cucumber, sugar snap peas, snow peas, radishes and celery into satisfyingly crunchy pieces.

Place the cos, cucumber, sugar snap peas, snow peas, celery, radish, red shallot, dill, and mint in a large bowl. Add enough Green Goddess dressing to generously coat and toss well.

Add the avocado and gently fold through at the end so it keeps its shape.

Pile generously into a serving bowl and tuck the snow pea tendrils on the top. Finish with a generous drizzle of extra virgin olive oil, finely grated lemon zest, sea salt and freshly cracked black pepper. Serve immediately.

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The Cookware Behind the Recipe

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Chop, Blitz, Spin & Toss

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Crisp leaves, perfectly chopped vegetables and a creamy Green Goddess dressing blitzed until smooth. The right kitchen helpers make fresh, crunchy salads effortless.

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Featured Collection

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Spring Salad Prep

Spring into Fresh Salads

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Shave, spin, chop, zest, shake. Fresh spring cooking is even better with the right tools by your side. We've put some of our favourite kitchen essentials to work creating two vibrant spring salads - making every step from prep to plate that little bit easier.

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About the Author

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Food by Annabel

Annabel Bower is an Adelaide-based food stylist, recipe developer and mum of three. She trained at the Ballymaloe Cookery School in Ireland before working as a private chef in England and later running her own catering company back home in Australia. These days she's behind the scenes of the food industry developing recipes and styling shoots — but her real passion is sharing simple, fail-safe recipes that get the whole family around the table.