Recipe: Green Goddess Salad with Nutkrack (VEG, GF, Keto)

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Recipe: Green Goddess Salad with Nutkrack (VEG, GF, Keto)

This GREEN and GODDESSLY salad is full of veggies, healthy grains, and crunch. It's vegan, gluten-free, and keto-friendly, and still JAM-PACKED with flavor! This recipe calls for Everything Nutkrack, but Classic or Firekracker will work too! :)

Ingredients: 

Dressing:

  • 2 scallions, minced (white and light green parts only)
  • 1 large ripe avocado, flesh only
  • 3 tablespoons fresh lemon juice
  • 1 to 2 tablespoons apple cider vinegar
  • 2 to 4 tablespoons water
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh basil, chopped
  • 1/3 cup fresh parsley, chopped
  • Kosher salt to taste

Salad:

  • 1 cup dry quinoa
  • 3 cups mixed greens (spinach, arugula, chard, kale)
  • 1 cup cooked edamame
  • 1/2 cup Everything Nutkrack candied pecans, coarsely chopped
  • 4 radishes, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper to taste

Directions:

  1. Prepare the dressing by combining all of the ingredients in a food processor and processing until smooth. Add a little more water or oil to thin if necessary. Taste test and set aside. (If you don’t have a food processor, hand mince herbs and avocado as best as you can. Then shake all dressing ingredients in a large mason jar.)
  2. Rinse the quinoa in a strainer under cool running water, then combine it in a saucepan with two cups of water. Bring to a boil. Cover and reduce heat to low. Cook until quinoa has absorbed the liquid and can easily be fluffed with a fork, about 12 to 15 minutes.
  3. While the quinoa is still warm, toss it with the mixed greens so the leaves wilt down a bit. Stir in the edamame, Nutkrack, radishes, crushed red pepper flakes, salt and pepper. Slowly drizzle in the dressing. Serve warm or at room temperature.

Serves 4. Store leftover dressing in a sealed container in the fridge. 

Recipe adapted from The Kitchn. Photo by The Kitchn.

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