HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreen Goddess Salad
topBanner
Green Goddess Salad

Green Goddess Salad

Read more

This gorgeous warm green salad was so heavenly we just had to call it green goddess. This bowl has everything: a zesty minted yoghurt with the intriguing addition of tarragon, robust greens and delicious golden almonds. If you thought salad had to be boring or leave you hungry, this vibrant blend of scrumptious seasonal snippets will change your mind. It’s time to taste the divine – is that a halo above your head?

Tags:Low SodiumUnder 30 MinutesVeggie
Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

potatoes

100 g

green beans

1

avocado

1 tub

yoghurt

(ContainsMilk)

1 bunch

mint

1 bunch

tarragon

1

lemon

¼ cup

almonds

(ContainsTree Nuts)

1 bag

baby spinach leaves

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2020 kJ
Fat28 g
of which saturates5.6 g
Carbohydrate36.6 g
of which sugars8.5 g
Dietary Fibre0 g
Protein16.5 g
Sodium76 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Zester
Large Pan
Strainer
Mixer
Large Salad Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

To prepare the ingredients, quarter the potatoes (unpeeled). Trim and halve the green beans. Roughly chop the avocado, mint, and tarragon. Zest and juice the lemon.

2

Place the potatoes in a large saucepan and cover with water. Bring to the boil and cook for 15 minutes or until tender. Place the green beans in the base of a colander and drain the potatoes over the beans (the heat of the potatoes will soften them).

3

Meanwhile, make the green goddess dressing. Place a quarter of the avocado, the yoghurt, mint, tarragon, half of the lemon zest and half of the lemon juice in a blender and blend until smooth. Season to taste with salt and pepper. If you don’t have a blender you can just stir finely chopped herbs through the yoghurt, avocado and lemon.

4

Combine the potatoes, beans, almonds and remaining avocado in a large bowl. Stir through the green goddess dressing to coat well.

5

Divide baby spinach between bowls and top with the Green Goddess Salad. Serve with remaining lemon zest and juice if you like.