Green Goddess Dill Salad (With Black-eyed Peas)
Salads
Ingredients:
- 150 g (2 cups) green cabbage
- 170 g (1 cup) black-eyed peas
- 150 g (1) green bell pepper
- 200 g (1) English cucumber
- 75 g (½) avocado
- 45 g (3) green onions
- 30 g (1 cup) fresh dill
- 60 ml (2 lemons) fresh lemon juice
- 30 g (2 tbsp) Dijon mustard
- 5 ml (1 tsp) maple syrup
- 3 g (1) garlic clove
- 1 g (1 tsp) dried oregano
- 80 ml (⅓ cup) avocado oil
- Salt and black pepper to taste
- 195 g (1 cup) cooked rice
- 5–10 ml (1–2 tsp) avocado oil
- Salt to taste
- Garlic powder and paprika (optional)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Use cold, day-old rice if you have it, and let it sit undisturbed in the hot pan for the first 3-5 minutes — fresh warm rice steams instead of crisping, and moving it too soon breaks up the golden crust.
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.
Every ingredient here earns its place, but a few really shape the dish. The green bell pepper adds sweetness and a pop of color. The english cucumber adds a cool, crisp freshness. The avocado adds a buttery creaminess and healthy fat. The fresh lemon juice adds acidity that brightens and balances the dish.
Green Goddess Dill Salad (With Black-eyed Peas)
Ingredients:
- 150 g (2 cups) green cabbage
- 170 g (1 cup) black-eyed peas
- 150 g (1) green bell pepper
- 200 g (1) English cucumber
- 75 g (½) avocado
- 45 g (3) green onions
- 30 g (1 cup) fresh dill
- 60 ml (2 lemons) fresh lemon juice
- 30 g (2 tbsp) Dijon mustard
- 5 ml (1 tsp) maple syrup
- 3 g (1) garlic clove
- 1 g (1 tsp) dried oregano
- 80 ml (⅓ cup) avocado oil
- Salt and black pepper to taste
- 195 g (1 cup) cooked rice
- 5–10 ml (1–2 tsp) avocado oil
- Salt to taste
- Garlic powder and paprika (optional)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The green bell pepper adds sweetness and a pop of color. The english cucumber adds a cool, crisp freshness. The avocado adds a buttery creaminess and healthy fat. The fresh lemon juice adds acidity that brightens and balances the dish.
Prep:
Use cold, day-old rice if you have it, and let it sit undisturbed in the hot pan for the first 3-5 minutes — fresh warm rice steams instead of crisping, and moving it too soon breaks up the golden crust.
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.
