Green Goddess Chopped Salad (Print Version)
Cauliflower, kale, and quinoa come together with a vibrant herby dressing for a bright, flavorful salad.
# Ingredients:
→ Salad Base
01 -
1 large head cauliflower, trimmed, cored, and finely diced
02 -
3 small Persian cucumbers, finely diced
03 -
4 green onions, chopped
04 -
3 cups kale, stems removed, finely chopped
05 -
2 cups cooked quinoa
→ Green Goddess Dressing
06 -
1/4 to 1/3 cup freshly squeezed lemon juice
07 -
1/4 cup extra-virgin olive oil
08 -
2 tablespoons red wine vinegar
09 -
4 garlic cloves, peeled
10 -
1 medium shallot, peeled
11 -
3 tablespoons capers, drained
12 -
1 cup baby spinach
13 -
1/2 cup fresh basil leaves
14 -
1/2 cup fresh parsley leaves
15 -
1/2 cup fresh dill sprigs
16 -
1/3 cup shelled pumpkin seeds
17 -
1 teaspoon kosher salt
# Instructions:
01 -
Combine diced cauliflower, cucumbers, green onions, chopped kale, and cooked quinoa in a large mixing bowl.
02 -
Place lemon juice, olive oil, red wine vinegar, garlic cloves, shallot, capers, spinach, basil, parsley, dill, pumpkin seeds, and salt into a blender or food processor. Blend on high speed until completely smooth and creamy.
03 -
Pour blended dressing over the salad mixture. Toss thoroughly to ensure all ingredients are evenly coated.
04 -
Serve immediately for vibrant texture, or refrigerate for 1 hour to allow flavors to develop.
# Notes:
01 -
Chilling the salad for at least 1 hour intensifies the flavor profile and enhances texture.