This Anything-Goes Green Goddess Salad is a Nutrition Goldmine
Makes 4 Servings
Ingredients
Salad
- 1 Tbsp. sugar
- 1 tsp. salt
- 2/3 cup cider vinegar or white vinegar
- 1 large green bell pepper, sliced
- 1 cup green lentils
- 1 cup freekeh
- 1 (8 ounce) container of store-bought hummus
- 4 cups arugula
- 1 cucumber, chopped
- 1 avocado, diced
- 1/4 cup roasted shelled sunflower seeds
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Dressing
- 1 cup chopped zucchini
- 1/4 cup extra virgin olive oil
- 2 Tbsp. water
- Juice of 1 lemon
- 1/2 cup chopped parsley
- 2 scallions (green onions), chopped
- 1 jalapeño, seeded and chopped
- 1 garlic clove, chopped
- 2 Tbsp. tahini
- 1 tsp. honey
- 1/2 tsp. salt
Directions
- Place green pepper slices in a large wide-mouth jar or bowl. Place sugar and salt in a separate bowl and add 2/3 cup boiled water; stir until sugar and salt are dissolved. Stir in cider vinegar. Let cool for a few minutes and then add vinegar mixture to peppers. Cover and chill for at least 4 hours or up to several days.
- Cook lentils in a large saucepan of simmering, salted water until they are tender but still retain their shape, about 25 minutes. Drain, rinse under cold running water, and drain well again.
- Bring 2 1/2 cups water to a boil in a saucepan. Add freekeh and a couple pinches of salt. Reduce heat to medium/low and simmer covered until grains are tender, about 25 minutes. Drain any excess water.
- To make the dressing, blend together olive oil, water, zucchini, lemon juice, parsley, scallions, jalapeño, garlic, tahini, honey, and salt until smooth.
- To serve, spread hummus on serving plates and scatter on lentils, arugula, freekeh, cucumber, avocado, and sunflower seeds. Drizzle on dressing and garnish with microgreens if using.
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