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Green Goddess Chopped Salad with Crispy Lentils

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5 from 1 review

  • Author: Molly
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x

Description

This Green Goddess Chopped Salad with Crispy Lentils is an incredible vegetarian main salad that satisfies with both delicious flavor, heft, and fantastic textures! Greens are topped with a homemade herby goddess dressing, crispy lentils, and garlicky breadcrumbs. Heaven!

Ingredients

Scale

For the Dressing: 

  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 1/4 cup fresh chives
  • 1/4 cup fresh mint
  • Juice of 1 lime
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons plain Greek yogurt
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper, to taste

For the Lentils: 

  • 1 cup dried lentils, soaked for 1 hour
  • Avocado oil
  • 2 teaspoons sugar
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons kosher salt

For the Breadcrumbs: 

  • Drizzle of avocado or olive oil
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried Italian herbs

For the Salad:

  • 4 cups chopped romaine lettuce
  • 2 cups chopped red or green cabbage (or combo of both)
  • 2 cups bagged broccoli slaw
  • 1 avocado, sliced

Instructions

For the Dressing: 

  1. Combine the herbs, lime juice, vinegar, honey, and yogurt in a blender or food processor. Run the machine until everything is well combined and pureed.
  2. Add the olive oil and blend until smooth and emulsified. Season, to taste, with salt and pepper.

For the Lentils:

  1. Drain the soaked lentils and pat dry with paper towels.
  2. Heat ¼-inch of oil in a cast-iron skillet over medium-high heat.
  3. Add the lentils, in batches, to the hot oil and cook, stirring frequently, until they are crispy and yellow, about 2 minutes.
  4. Drain the fried lentils on a plate lined with paper towels.
  5. Toss the sugar, paprika, and salt in a small bowl and sprinkle over the fried lentils while they’re still warm.

For the Breadcrumbs:

  1. To the same skillet used for the lentils, add another drizzle of oil.
  2. Once hot, add the breadcrumbs and toast, shaking the pan or stirring, until the breadcrumbs are golden and toasty. Season with garlic salt and dried herbs while hot.

For the Salad:

  1. In a large mixing bowl, combine the lettuce, cabbage, and broccoli slaw. Stir in a few tablespoons of the dressing, tossing well with tongs, and adding more as needed. Season the greens with salt and pepper.
  2. Just before serving, top the salad with avocado slices, the crispy lentils, and the garlicky breadcrumbs. Serve immediately.

Notes

If you don’t want to take the time to soak, drain, and crisp the lentils, you can sub in with any vegetarian protein you prefer. Chickpeas, other legumes, or crispy tofu would be great here. The crunch of the lentils is something special, though!

  • Prep Time: 1 hour (inactive time)
  • Cook Time: 20 minutes
  • Category: salad

Find it online: https://yestoyolks.com/2023/03/06/green-goddess-chopped-salad-with-crispy-lentils/