Pamela Anderson’s Green Goddess Mason Jar Salad
Pamela Anderson’s Green Goddess Mason Jar Salad
2
servings20
minutes20
minutesKeep the screen of your device on
For the Salad:
Green Goddess Dressing (see recipe)
1 thinly sliced lemon, skin and all
1 cup couscous, cooked
2 cups microgreen sprouts
¾ cups Crispy Chickpeas (see recipe)
2 cups mâche or mixed salad greens
Sea salt and freshly ground black pepper, to taste
- For the Green Goddess Dressing:
½ cup plain unsweetened nondairy yogurt or sour cream
2 Tbsp. apple cider vinegar
1 Tbsp. fresh lemon juice
1 tsp. maple syrup
¼ cup flat-leaf parsley leaves
¼ cup tarragon leaves
1 clove garlic, minced
½ tsp. fine sea salt
Freshly ground black pepper, to taste
- For the Crispy Chickpeas:
1 15-ounce can chickpeas, drained
1 Tbsp. extra virgin olive oil
¼ tsp. paprika
¼ tsp. ground turmeric
¼ tsp. Aleppo pepper
Sea salt and freshly ground black pepper, to taste
Directions
- For the Salad:
- Divide the Green Goddess Dressing between 2 16-ounce glass jars, followed by 2 slices of the lemon. Then add to each jar half the couscous, half the microgreens, half the Crispy Chickpeas, and finally half the mâche or mixed greens.
- Sprinkle with a little salt and pepper.
- Refrigerate until ready to serve.
- For the Green Goddess Dressing:
- Place all the ingredients in a blender and purée until smooth.
- For the Crispy Chickpeas:
- Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper.
- Rinse the chickpeas and pat them dry with a kitchen towel. Transfer them to the baking sheet. Drizzle with the olive oil and season with the remaining ingredients.
- Roast for 20 minutes, or until crispy.
Notes
- © This is an edited extract from I Love You: Recipes from the Heart | 2024 by Anderson Media Company, LLC | Photos – Ditte Isager, assisted by Jonathan Bumble and Cassie Robinson | Reprinted by permission of Voracious/Little, Brown and Company/Hachette Book Group
