We usually have small quantities of a lot of different produce leftover as we approach shopping day, you know, a little of this, a little of that. That is where this bowl came from — it was an inspiration to use up the small portions of veggies before they were past their prime. The recipe is just whatever you have on hand, so I have not posted actual quantities, but there is no denying that this bowl is a keeper! It’s filled with flavour, texture, crunch against the creaminess of the avocado dressing.
Green Goodness Bowl
A KitchenInspirations Original Recipe
Ingredients:
- Greens, shredded
- a handful of Chickpeas, cooked
- about half a Mango, small dice
- 1/2 Avocado, small dice
- Cheese, small cubes
- a handful of Pearl barley, cooked
- a handful of vinegar coleslaw
- a couple of good pinches of Sunflower Seeds, toasted
Directions:
- Place the greens at the base of the bowl and add each ingredient on top, into its own quadrant, leaving the sunflower seeds to garnish after you have dressed your bowl.
- Dress with the avocado dressing (recipe below) and garnish with the sunflower seeds. Serve immediately.
Green Goodness Dressing
A KitchenInspirations Original Recipe
Makes enough dressing for 2 bowls.
Ingredients:
- 1/2 Avocado
- ~ 15 mL mayonnaise
- ~ 15 mL greek yoghurt
- ~ 15 mL lemon juice
- pinch of tarragon
- water, to thin
Directions:
- Add all of the ingredients with the exception of the water to a tall, thin jar made for your immersion blender and blend until smooth adding water, little by little to make it loose enough to pour.
Notes:
- It is more flavourful to have sweet, salty and savoury things.
- I like to toast the barley for a nuttier flavour when cooked.
- Alternatives to mango: craisins, raisins, grapes.
- Alternatives to chickpeas: lobster meat, crab meat, tuna, chopped ham, edamame.
- Alternatives to barley: rice, bulgar, Isreal couscous, couscous.
- Additions: peas, corn, diced peppers.
- Alternatives to sunflower seeds: pepitas, roasted walnuts, roasted peanuts.
I’m a real veggie girl and your salad combination sounds terrific.
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Such a good way to use up leftover and make quite a healthy bowl. Looks delicious.
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This is a fantastic way to use leftover salad ingredients for a healthy meal. Thanks for sharing.
Velva
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Thank you for your comment, Velva and welcome to my blog.
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YUM! I love this adaptable recipe—there are always little containers of leftovers in the fridge and I’d love to make something similar for lunch (instead of my usual grilled cheese sandwich!).
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Gorgeous green goddess. I couldn’t resist the alliteration. GREG
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Wow, this does sound really good. I think I’d make this even if I had to go out of my way to get the ingredients.
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Love cleaning out my refrigerator and making a big salad. Or soup! This is just the sort of dish we like to eat — thanks!
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I recently made a green goddess salad so I did a double take. I love the sound of yours with all of those textures and flavours and it’s nice using up the bits and pieces in the vege crisper too 🙂
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That’s a perfect use of leftovers, Eva. Love that rich, creamy yet healthful dressing too.
angiesrecipes
http://angiesrecipes.blogspot.com
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