Green Goddess Dill Salad (with black-eyed peas)
Salads
What You’ll Need:
🥬 2 cups green cabbage, thinly sliced
🫘 1 cup black-eyed peas, cooked (or canned, drained & rinsed)
🫑 1 green bell pepper, diced
🥒 1 cucumber, diced
🥑 1/2 avocado, diced
🧅 3 green onions, thinly sliced
For the lemon vinaigrette:
🍋 2 fresh lemon juice (about 1 lemon)
🛢️ 1/3 cup avocado oil
🟡 2 tbsp Dijon mustard
🍁 1 tsp maple syrup
🧄 1 garlic clove
🌿 1 tsp dried oregano
🧂 salt and pepper, to taste
For the crispy rice:
🍚 1 cup cooked rice (preferably day-old)
🛢️ 1–2 tsp avocado oil
🧂 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 20–25 minutes, stirring halfway, until the rice is golden and crunchy.
- Let it cool for 5 minutes to crisp up fully.
Prepare the salad:
- In a large bowl, combine cabbage, black-eyed peas, green bell pepper, cucumber, and green onions.
Make the avocado-dill dressing:
- In a blender or food processor, combine avocado, lemon juice, avocado oil, Dijon mustard, garlic, oregano, salt, and pepper. Blend until smooth. Add water 1 tsp at a time if needed for consistency.
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.
Optional garnish:
- Add fresh dill sprigs, a squeeze of extra lemon, or avocado slices for more creaminess.
Tips, Notes & Swaps:
Green Goddess Dill Salad (with black-eyed peas)
Ingredients:
🥬 2 cups green cabbage, thinly sliced
🫘 1 cup black-eyed peas, cooked (or canned, drained & rinsed)
🫑 1 green bell pepper, diced
🥒 1 cucumber, diced
🥑 1/2 avocado, diced
🧅 3 green onions, thinly sliced
For the lemon vinaigrette:
🍋 2 fresh lemon juice (about 1 lemon)
🛢️ 1/3 cup avocado oil
🟡 2 tbsp Dijon mustard
🍁 1 tsp maple syrup
🧄 1 garlic clove
🌿 1 tsp dried oregano
🧂 salt and pepper, to taste
For the crispy rice:
🍚 1 cup cooked rice (preferably day-old)
🛢️ 1–2 tsp avocado oil
🧂 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 20–25 minutes, stirring halfway, until the rice is golden and crunchy.
- Let it cool for 5 minutes to crisp up fully.
Prepare the salad:
- In a large bowl, combine cabbage, black-eyed peas, green bell pepper, cucumber, and green onions.
Make the avocado-dill dressing:
- In a blender or food processor, combine avocado, lemon juice, avocado oil, Dijon mustard, garlic, oregano, salt, and pepper. Blend until smooth. Add water 1 tsp at a time if needed for consistency.
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.
Optional garnish:
- Add fresh dill sprigs, a squeeze of extra lemon, or avocado slices for more creaminess.
