Green Goddess Salad
By Kielian Baird
Serving Size: 4-6
Ingredients:
2 heads lettuce, leaves removed and diced
1 english cucumber, diced
1 14 ounce cannellini bean tin, drained and rinsed
1 cup uncooked quinoa
1 cup greek yogurt (full fat or low fat, depending on preference)
½ cup green onions, separated, whites (sliced) and greens (cut into 1 inch pieces)
1 ½ cups parsley leaves, picked from stems, divided
½ cup mint leaves, picked from stems
¼ cup dill leaves, picked from stems
⅓ cup tarragon leaves, picked from stems
4 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
Salt and pepper to taste
Instructions:
In a medium pot, place the quinoa and 1 ¾ cup water. Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes, covered. Remove from heat, keep it covered, and let it for 10 more minutes. Fluff with a fork and set aside.
In the body of a blender, combine the yogurt, the whites of the green onion, 1 cup for the parsley leaves, mint, dill, tarragon, lemon juice, oil, garlic, salt and pepper. Blend until smooth and adjust seasoning if needed. Set aside in the fridge.
In a large bowl, combine the lettuce, cucumber, beans, and quinoa. Pour the dressing over and toss.
Plate in a large serving dish and top with remaining whole parsley leaves.
Serve immediately!
