Green Goddess Dill Salad (with black-eyed peas)
Salads
What You’ll Need:
For the salad:
🥬 2 cups (150 g) green cabbage, thinly sliced
🫘 1 cup (170 g) black-eyed peas, cooked (or canned, drained & rinsed)
🫑 1 (150 g) green bell pepper, diced
🥒 1 (200 g) English cucumber, diced
🥑 1/2 (75 g) avocado, diced
🧅 3 (45 g) green onions, thinly sliced
🌿 1 (30 g) cup fresh dill, chopped
For the lemon vinaigrette:
🍋 2 (60 ml) fresh lemons, juiced
🟡 2 tbsp (30 g) Dijon mustard
🍁 1 tsp (5 ml) maple syrup
🧄 1 (3 g) garlic clove
🌿 1 tsp (1 g) dried oregano
🛢️ 1/3 cup (80 ml) avocado oil
🧂 salt and pepper to your taste
For the crispy rice:
🍚 1 cup cooked rice (preferably day-old) (195 g)
🛢️ 1–2 tsp avocado oil (5–10 ml)
🧂 salt to your taste
🧂 garlic powder and paprika (optional)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Make stove-top crispy rice: Heat a non-stick or cast-iron skillet over medium heat. Add 1–2 tsp avocado oil. Spread rice in an even layer and press lightly with a spatula. Cook undisturbed for 3–5 minutes until golden brown on the bottom. Flip sections or stir gently to crisp other sides, 3–5 more minutes. Season with salt and optional spices. Set aside.
- Make the oven-crispy rice: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Break up any clumps in your rice so it’s loose and fluffy. In a bowl, toss rice with avocado oil, salt, and optional seasonings. Spread it evenly on the baking sheet in a single layer. Bake for 30–35 minutes, stirring halfway, until the rice is golden and crunchy. Let it cool for 5 minutes to crisp up fully.
- Meanwhile, make the avocado-dill dressing: In a blender or food processor, add lemon juice, Dijon mustard, maple syrup, garlic, dried oregano, avocado oil, salt, and pepper. Blend until smooth.
- Prepare the salad: In a large bowl, combine cabbage, black-eyed peas, green bell pepper, cucumber, green onions, and dill.
- Assemble the crunch bowl: Pour the dressing over the salad and toss gently to coat. Plate the dressed salad in bowls and sprinkle or layer the crispy rice on top for a crunchy texture.
Tips, Notes & Swaps:
For maximum crunch, keep the crispy rice separate until serving, then sprinkle it on top to prevent it from getting soggy from the dressing.
Green Goddess Dill Salad (with black-eyed peas)
Ingredients:
For the salad:
🥬 2 cups (150 g) green cabbage, thinly sliced
🫘 1 cup (170 g) black-eyed peas, cooked (or canned, drained & rinsed)
🫑 1 (150 g) green bell pepper, diced
🥒 1 (200 g) English cucumber, diced
🥑 1/2 (75 g) avocado, diced
🧅 3 (45 g) green onions, thinly sliced
🌿 1 (30 g) cup fresh dill, chopped
For the lemon vinaigrette:
🍋 2 (60 ml) fresh lemons, juiced
🟡 2 tbsp (30 g) Dijon mustard
🍁 1 tsp (5 ml) maple syrup
🧄 1 (3 g) garlic clove
🌿 1 tsp (1 g) dried oregano
🛢️ 1/3 cup (80 ml) avocado oil
🧂 salt and pepper to your taste
For the crispy rice:
🍚 1 cup cooked rice (preferably day-old) (195 g)
🛢️ 1–2 tsp avocado oil (5–10 ml)
🧂 salt to your taste
🧂 garlic powder and paprika (optional)
Features:
Instructions:
- Make stove-top crispy rice: Heat a non-stick or cast-iron skillet over medium heat. Add 1–2 tsp avocado oil. Spread rice in an even layer and press lightly with a spatula. Cook undisturbed for 3–5 minutes until golden brown on the bottom. Flip sections or stir gently to crisp other sides, 3–5 more minutes. Season with salt and optional spices. Set aside.
- Make the oven-crispy rice: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Break up any clumps in your rice so it’s loose and fluffy. In a bowl, toss rice with avocado oil, salt, and optional seasonings. Spread it evenly on the baking sheet in a single layer. Bake for 30–35 minutes, stirring halfway, until the rice is golden and crunchy. Let it cool for 5 minutes to crisp up fully.
- Meanwhile, make the avocado-dill dressing: In a blender or food processor, add lemon juice, Dijon mustard, maple syrup, garlic, dried oregano, avocado oil, salt, and pepper. Blend until smooth.
- Prepare the salad: In a large bowl, combine cabbage, black-eyed peas, green bell pepper, cucumber, green onions, and dill.
- Assemble the crunch bowl: Pour the dressing over the salad and toss gently to coat. Plate the dressed salad in bowls and sprinkle or layer the crispy rice on top for a crunchy texture.
