Green Goddess Veggie Salad (Print Version)
# Ingredients:
→ Spiced Cauliflower Roast
01 -
1 whole organic cauliflower, broken into small pieces
02 -
1 tbsp maple syrup (pure)
03 -
1 tsp smoky paprika
04 -
2 tbsp olive oil (extra virgin)
05 -
1 tbsp blackened spice blend
→ Charred Veggie Mix
06 -
1 bunch of broccolini, trimmed
07 -
1 tsp ground black pepper
08 -
2 cups of corn (frozen or fresh)
09 -
1 tsp fine sea salt
10 -
2-3 tbsp olive oil (extra virgin)
→ Raw Fixings
11 -
1 ripe Haas avocado, diced
12 -
2 crisp jalapeños, finely chopped
13 -
1 fresh cucumber, peeled and sliced thin
14 -
2 heads of kale (organic), stems removed, roughly torn
→ Sauce
15 -
1 batch of Green Goddess (made at home)
# Instructions:
01 -
Turn your oven on to 400°F. Cover two baking trays with parchment paper.
02 -
Coat cauliflower florets in oil, maple syrup, blackened spice, and paprika. Spread them evenly on the first tray.
03 -
Place corn and broccolini on the other tray. Drizzle with oil, sprinkle with salt and pepper, and spread out.
04 -
Slide both trays into the oven and roast for 20-25 minutes, letting the veggies get golden and crisp. Cool briefly afterward.
05 -
Take the kale and give it a 2-3 minute massage with lemon juice or a little olive oil, so it softens up.
06 -
Layer the kale at the bottom of a big bowl. Add the roasted veggies, cucumber slices, jalapeño bits, and avocado chunks on top. Finish with a drizzle of Green Goddess.
# Notes:
01 -
Roasted parts can be made ahead and stored for two days.
02 -
Lasts up to 3 days in the fridge.
03 -
Switch out kale for greens like spinach, romaine, or arugula if you'd like.