Super green salads for the win!

This salad has fiber, veggie protein, flavor, and texture. It stays crisp even if you take it to work! The dressing is made with arugula and adds a nice touch of gorgeous green color and flavor to the salad. It’s also a fantastic way to add even more greens to your diet!

I added whole grain rye pasta to the mix, to make it even more satisfying.

Green Goddess Salad

Yield: One huge bowl of salad!

INGREDIENTS

• 1/2 large broccoli, chopped

• 1 cucumber

• about 1/6 cabbage

• 3-4 large kale leaves

• 1/2 bag (250g dry weight) protein pasta, cooked (I used Torini brand)

• 1 can of ready-to-use chickpeas

• (2-3 tbsp shelled hemp seeds)

• pear (1/2 pear per serving)

• Toasted seeds (e.g., crushed seed crackers). Not necessary, but adds nice flavor and texture.

ARUGULA DRESSING

• 5 dl arugula

• 1 dl olive oil

• juice of 1 lemon

• a handful of cashew nuts

• 1 garlic clove

• a pinch of salt

• 2 tbsp nutritional yeast

INSTRUCTIONS

1. Cut the broccoli into small pieces and let it sit for about 40 minutes. You can also chop it in advance and refrigerate it overnight.

2. Dice the cucumber and slice the cabbage into thin strips. Remove the thick white stems from the kale leaves and cut them into small pieces. Squeeze the pieces to soften them.

3. Cook half a bag of whole grain rye or lentil pasta and let it cool. I rinsed the cooked pasta with cold water to cool it down faster.

4. Rinse and drain the chickpeas.

5. Mix all the salad ingredients in a large bowl, except for the pears.

6. Prepare the salad dressing. Blend the ingredients in a blender until smooth. (I use @vitamix) Fold the dressing into the salad.

7. Serve the salad with half a sliced pear and sprinkle with seeds/nuts/crushed seed crackers, if desired.