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Roasted broccoli salad with avocado & green goddess dressing



Serving amount:
  • 1 chickpeas pack
  • 1 Greek yoghurt tub
  • 1 pumpkin seeds sachet
  • 1 dijon mustard sachet
  • 1 avocado
  • 1 broccoli
  • 1 cauliflower piece
  • 1 cucumber
  • 1 kale bunch
  • 1 lemon
  • 1 garlic clove
  • 1 tarragon bunch

Pantry staples: Salt, pepper, olive oil

Allergens: Dairy, onion, garlic

Specialised equipment: Lined baking tray, microplane or fine grater 

Chef's note: This dressing was first created at the Palace Hotel in San Francisco in 1923 to celebrate a hit play called “The Green Goddess”. Served with a salad of avocado and broccoli this dish is indicative of big delicious salads served in California. Blend the avocado into the dressing for an extra creamy sauce.


1. Prepare the ingredients

Preheat oven to 180C fan forced. Wash the ingredients. Cut the broccoli and cauliflower into small florets. Strip the kale leaves from their inner stems and thinly slice. Halve and slice the cucumber on the diagonal. Thinly slice the avocado horizontally. 

2. Prepare the ingredients cont.

Drain and rinse the chickpeas. Finely chop 2 teaspoons of tarragon per person. Pick some of the tarragon leaves. Zest and juice the lemon. Finely chop or mince the garlic.

3. Roast the broccoli and cauliflower

Place the broccoli and cauliflower on a lined baking tray. Dizzle with a little oil and sprinkle with some salt. Cook in the preheated oven for 10 minutes or until lightly browned.

4. Toast the pumpkin seeds

Place the pumpkin seeds on a lined baking tray and place into the preheated oven with the vegetables. Toast for 3 minutes or until lightly browned. Alternatively, you can toast them in a dry frying pan until lightly browned.

5. Make the green goddess dressing

Meanwhile, mix the yoghurt, garlic, dijon mustard, chopped tarragon, lemon zest, lemon juice to taste, a dash of olive oil and enough water to make a dressing consistency. Season with salt and pepper.

6. To serve

Assemble the salad by combining the kale leaves, cucumber, chickpeas, broccoli and cauliflower. Top with the avocado slices, pumpkin seeds and tarragon leaves. Serve with the green goddess dressing and a splash of olive oil.