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Green Goddess Dill Salad (With Black-eyed Peas)
Salads
Ingredients:
Salad
- 150 g (2 cups) green cabbage, thinly sliced
- 170 g (1 cup) black-eyed peas, cooked or canned, drained and rinsed
- 150 g (1) green bell pepper, diced
- 200 g (1) English cucumber, diced
- 75 g (½) avocado, diced
- 45 g (3) green onions, thinly sliced
- 30 g (1 cup) fresh dill, chopped
Lemon Vinaigrette
- 60 ml (2 lemons) fresh lemon juice
- 30 g (2 tbsp) Dijon mustard
- 5 ml (1 tsp) maple syrup
- 3 g (1) garlic clove, minced
- 1 g (1 tsp) dried oregano
- 80 ml (⅓ cup) avocado oil
- Salt and black pepper to taste
Crispy Rice
- 195 g (1 cup) cooked rice, preferably day-old
- 5–10 ml (1–2 tsp) avocado oil
- Salt to taste
- Garlic powder and paprika (optional)
Equipments:
- Non-stick or cast iron skillet (for stovetop rice method)
- Spatula
- Blender or food processor (for dressing)
- Large mixing bowl
- Baking sheet and parchment paper (for oven rice method)
- Knife and cutting board
- Serving bowls
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Make the Crispy Rice
Heat a non-stick skillet over medium heat. Add 5–10 ml (1–2 tsp) avocado oil. Spread 195 g (1 cup) cooked rice in an even layer and cook undisturbed for 3–5 minutes until golden on the bottom. Flip and crisp the other sides for a further 3–5 minutes. Season with salt, garlic powder, and paprika. Set aside. - Make the Lemon Vinaigrette
Whisk together 60 ml (2 lemons) fresh lemon juice, 30 g (2 tbsp) Dijon mustard, 5 ml (1 tsp) maple syrup, 1 minced garlic clove, 1 g (1 tsp) dried oregano, and 80 ml (⅓ cup) avocado oil. Season to taste. - Prepare the Salad
In a large bowl, combine 150 g (2 cups) green cabbage, 170 g (1 cup) black-eyed peas, 150 g (1) green bell pepper, 200 g (1) English cucumber, 45 g (3) green onions, and 30 g (1 cup) fresh dill. Toss to mix. - Assemble and Serve
Pour the dressing over the salad and toss gently to coat. Plate in bowls, top with 75 g (½) diced avocado, and sprinkle the crispy rice on top just before serving.
Notes:
- Keep the crispy rice separate until serving to prevent sogginess.
- Use day-old rice — fresh rice has too much moisture for proper crisping.
Storage:
- Store salad (undressed) in the fridge for up to 3 days. Dress just before serving.
- Crispy rice keeps in an airtight container at room temperature for 1–2 days.
Swaps:
- Swap black-eyed peas for chickpeas or white beans.
- Use spinach or arugula instead of kale for a more tender green.
Tips:
- Double the crispy rice batch — it disappears fast and is great on its own as a snack.
- Blend the vinaigrette for a fully emulsified, creamy dressing.
Green Goddess Dill Salad (With Black-eyed Peas)
2 Big Bowls
Prep 20 min
Cook 10 min
Ingredients:
Salad
- 150 g (2 cups) green cabbage, thinly sliced
- 170 g (1 cup) black-eyed peas, cooked or canned, drained and rinsed
- 150 g (1) green bell pepper, diced
- 200 g (1) English cucumber, diced
- 75 g (½) avocado, diced
- 45 g (3) green onions, thinly sliced
- 30 g (1 cup) fresh dill, chopped
Lemon Vinaigrette
- 60 ml (2 lemons) fresh lemon juice
- 30 g (2 tbsp) Dijon mustard
- 5 ml (1 tsp) maple syrup
- 3 g (1) garlic clove, minced
- 1 g (1 tsp) dried oregano
- 80 ml (⅓ cup) avocado oil
- Salt and black pepper to taste
Crispy Rice
- 195 g (1 cup) cooked rice, preferably day-old
- 5–10 ml (1–2 tsp) avocado oil
- Salt to taste
- Garlic powder and paprika (optional)
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Instructions:
- Make the Crispy Rice
Heat a non-stick skillet over medium heat. Add 5–10 ml (1–2 tsp) avocado oil. Spread 195 g (1 cup) cooked rice in an even layer and cook undisturbed for 3–5 minutes until golden on the bottom. Flip and crisp the other sides for a further 3–5 minutes. Season with salt, garlic powder, and paprika. Set aside. - Make the Lemon Vinaigrette
Whisk together 60 ml (2 lemons) fresh lemon juice, 30 g (2 tbsp) Dijon mustard, 5 ml (1 tsp) maple syrup, 1 minced garlic clove, 1 g (1 tsp) dried oregano, and 80 ml (⅓ cup) avocado oil. Season to taste. - Prepare the Salad
In a large bowl, combine 150 g (2 cups) green cabbage, 170 g (1 cup) black-eyed peas, 150 g (1) green bell pepper, 200 g (1) English cucumber, 45 g (3) green onions, and 30 g (1 cup) fresh dill. Toss to mix. - Assemble and Serve
Pour the dressing over the salad and toss gently to coat. Plate in bowls, top with 75 g (½) diced avocado, and sprinkle the crispy rice on top just before serving.
