My kind of lazy healthy is using up the dregs in the fridge – throw the dressing ingredients into a food processor, toss everything together and a meal is done.
Creamy green goddess dressing + butter beans + peas + crunchy wombok + cucumber + smoked trout + toasted almonds. Big on plants, protein and flavour, with minimal effort. Exactly
Save this one for the days when you want something nourishing to use up sad herbs and fridge leftovers without spending ages in the kitchen.
GREEN GODDESS BUTTER BEAN AND PEA SALAD WITH SMOKED TROUT
Serves 2
1/4 cup natural / greek yoghurt
1/2 avocado
1/2 cup parlsey
1/4 cup basil
1/4 cup mint or other herb on hand
1 green shallot
1-2 tbsp lemon juice (to taste)
1 small clove garlic
1x 400g tin butter benas rinsed and drained
1 1/2 cups frozen peas, blanched
2 cups shredded wombok cabbage
1 cucumber, diced
150g smoked trout or tinned tuna
2 tbsp finely chopped toasted almonds
sea salt and black pepper
Add yoghurt, avocado, parsley, basil, mint, shallot, lemon, garlic and a pinch of salt and pepper to food processor, then blitz to creamy consistency. To a large mixing bowl add butter beans, drained peas and cabbage, then pour over the green goddess dressing and toss to coat all ingredients evenly. Divide between two bowls and add cucumber over the top with smoked trout or tuna (or protein of choice), and finish with a sprinkle of almonds and black pepper.
