Green Angel Salad
Posted: | Categories: Recipes | Tags:green goddess salad vegan
Green Angel Salad
Melissa Ben-Ishay
Savory Recipes
My favorite thing about the green goddess salad is that it’s filled with so many nourishing greens but doesn’t taste like it. I’m always brainstorming for new ways to use the same technique to make more delicious dressings. This recipe uses pantry and freezer ingredients, meaning you don’t need a bustling farmers market to create a mouthwatering meal. The peas add extra nourishment and body to the dressing and the salad, while the angel hair makes it filling and extra fun to twirl.
Ingredients
- 1/3 - 16 oz. package angel hair pasta
- 1 cup frozen peas
- 2 small heads broccoli
- 1 bunch scallions
- 1/4 cup chopped chives (or the whole container, up to 1/2 cup)
- 6 Persian cucumbers
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- 2 garlic cloves
- 1 small shallot
- Juice of 2 lemons
- 1/3 cup olive oil
- 1 tablespoon rice vinegar
- 1/2 cup basil
- Scallion tops
- 1/3 cup peas
- 1/4 cup nutritional yeast
Directions
Boil two pots of water, one for the broccoli and one for the pasta.
- Cook the angel hair according to package instructions. Add frozen peas to a strainer and pour the hot pasta water over them to defrost the peas while straining the pasta.
- Place the angel hair and peas in a large bowl and drizzle with olive oil.
- Meanwhile, blanch the broccoli. Add the broccoli to the boiling water and cook for 2-3 minutes, until bright green. Strain the broccoli and add to a salad spinner.
- Finely chop the broccoli and add it to the bowl with the peas and angel hair.
- Trim the scallions and cut them into 1/4" pieces. Save the dark green parts to use in the dressing.
- Cut the cucumber into small, confetti-size pieces and add to the bowl.
- Add all of the dressing ingredients to the blender and pulse until smooth.
- Pour the dressing into the bowl and mix well to thoroughly combine.
