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Spring Salad with Green Goddess Dressing

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Serves 2

One of my favourite salads in the warm months, this lovely plate of goodness is so light and refreshing yet surprisingly filling. The dressing alone is worth it.
Per serving: 979kj (233.2cals); 9g total fat (2.5g saturated fat); 5.7g fibre


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You’ll need

Salad
80g (2) chat potatoes
65g (about 6 spears) asparagus, trimmed of wooden ends
80g green beans, trimmed
100g cherry tomatoes (about half punnet)
100g (1 small) Lebanese cucumber, quartered
60g capsicum, sliced
130g (6) radishes
2 hard boiled eggs
Handful of rocket

Green Goddess Dressing
90g (½ medium) avocado
7g (2) anchovy fillets
1 garlic clove, minced
10g (¼ cup) basil leaves
5g (¼ cup) parsley leaves
30g (2) spring onions, chopped
½ cup buttermilk
1 tsp sugar
2 tsp white vinegar
2-3 tbsp water
Salt and white pepper

Let’s go

Place all dressing ingredients into a food processor and process until smooth. Set aside.

Half fill a medium saucepan with water, add chat potatoes and bring to a simmer. Simmer for about 6-8 minutes until cooked. Remove potatoes and allow to cool (this can be done in icy water to speed up the process). Add asparagus spears and green beans to simmering water and simmer for 1 minute before plunging into icy water to cool. Drain well.

Divide salad ingredients between two plates or bowls and drizzle about a third of the dressing over (save the rest for tomorrow’s salad).

 

Why it’s good for you
A salad that’s full of vegetables and lean protein is always going to be good for you but sometimes the dressing lets you down. Not this dressing, it’s full of healthy ingredients and is low fat and low calorie.
Per serving: 979kj (233.2cals); 9g total fat (2.5g saturated fat); 5.7g fibre

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