Green goddess salad

From crunchy Brussel sprouts to almost all the greens, this salad is fully loaded and dressed with a luscious green goddess dressing.

30 minutes

Serves 4


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  • 1 packet (300g) Brussel sprouts, halved 
  • Glug olive oil 
  • cloves garlic, chopped  
  • Salt and milled pepper 
  • 1 punnet (125g) mange tout or sugar snap peas, blanched 
  • 1 large bunch (300g) asparagus, trimmed and blanched 
  • 1 packet (100g) baby spinach 
  • 1 packet (350g) Tasty Stem broccoli 
  • Handful fresh or frozen peas, blanched  
  • 4-5 radishes, sliced  
  • 2 Tbsp (30ml) mixed seeds or nuts, for serving 



  • 1 cup (250ml) sour cream 
  • Grated peel of 1 lime 
  • Handful fresh mint and parsley, chopped 
  • Salt and milled pepper 



  1. Preheat oven to 180°C.  
  2. Place Brussel sprouts onto a baking tray, drizzle with olive oil, sprinkle with garlic and season. 
  3. Roast for 7-10 minutes, or until lightly golden. Set aside.  
  4. Arrange green veg and radishes on a serving platter. 
  5. Whisk together dressing ingredients.  
  6. Serve salad with dollops of dressing and sprinkle with seed mix or nuts.  


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