Crispy Lentil Green Goddess Salad 🥬✨ This is a chopped salad with serious texture. Crisp edged spiced lentils, crunchy cabbage, edamame, cucumber and radishes, all coated in a creamy avocado basil Green Goddess dressing. Protein: 25 g | Fibre: 15 g | Plant points: 12 INGREDIENTS (serves 2) Crispy lentils • 200 g / 7 oz cooked Puy lentils, about 1 cup • 1 tbsp extra virgin olive oil • Plenty of black pepper • 1 tsp garlic granules • 1/2 tsp smoked paprika • 1/2 tsp fine sea salt • Finely grated zest of 1/2 lemon Green Goddess dressing • 150 g / 5 1/4 oz thick Greek yogurt, about 2/3 cup • 1/2 ripe avocado • 30 g / 1 oz baby spinach • 20 g / 3/4 oz fresh basil • 1 scallion, roughly chopped • 1 small garlic clove • 2 tbsp fresh lemon juice • 1 tsp red wine vinegar • 1 tbsp drained capers • 1 tbsp nutritional yeast • 1 tsp Dijon mustard • 1 tsp honey • 1 tbsp extra virgin olive oil • 1 to 2 tbsp cold water • Plenty of black pepper • Salt, to taste Salad • 200 g / 7 oz green cabbage, finely shredded, about 4 cups • 1 medium cucumber, finely diced • 100 g / 3 1/2 oz shelled edamame, cooked and cooled, about 2/3 cup • 6 radishes, thinly sliced • 2 scallions, finely sliced • Small handful fresh basil, torn METHOD Heat oven to 200°C fan / 400°F. Pat lentils very dry, toss with olive oil and pepper and roast for 10 to 12 minutes. Toss lentils with garlic granules and paprika, roast another 5 to 6 minutes, then season with salt and lemon zest and cool for 5 to 10 minutes. Blend all Green Goddess ingredients until smooth and vibrant, adding cold water only as needed for a thick creamy dressing. Combine cabbage, cucumber, edamame, radishes and scallions, then toss with about three quarters of the dressing just before serving. Fold through basil and half the crispy lentils, divide between bowls, then finish with remaining lentils and extra dressing. #lentilsalad #greengoddesssalad #highfibermeals #healthyrecipes #highproteinmeals — @theimperfectnutritionist sur TikTok