nutritious Salad
I’m sure you’ve heard about the viral green goddess salad. Welp, I am not a fan; so lets make a version with some traditional Sri Lankan flavours and elevate this viral dish. Trust me you are going to like this one! My Sri Lankan-style Green Goddess Salad is fresh, herby, and packed with bold island flavors.
We’re throwing together lettuce, crisp cucumbers, creamy avocado, and crunchy cabbage for the ultimate green-on-green combo. But the real magic? The coconut-lime dressing—a dreamy mix of fresh coconut, lime juice, green chilies, toasted cumin, and a little jaggery to keep things balanced.
It’s zesty, creamy, a little spicy, and totally refreshing—basically, the kind of salad that actually makes you want to eat your greens. Perfect as a side for your rice and curry or just on its own when you need something light but packed with flavor.
One bite, and you’ll feel like you’re chilling under a coconut tree.
Sri Lankan Green Goddess Salad
Ingredients
- For the Salad:
- 2 cups chopped lettuce
- 1 cup shredded green cabbage
- 1/2 cup thinly sliced cucumber
- 1/2 cup cooked chickpeas (spiced and roasted, see below)
- 1/4 cup toasted coconut flakes
- For the Spiced Chickpeas:
- 1/2 cup cooked chickpeas
- 1 tsp coconut oil
- 1/2 tsp curry powder
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the Sri Lankan Green Goddess Dressing:
- 1/2 cup thick coconut milk
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro
- 1 tbsp chopped green chili (adjust to spice preference)
- 1 tsp grated ginger
- 1 tsp honey or sugar
- 1/2 tsp salt
- 1/2 tsp roasted cumin powder
- 1/2 an avocado, sliced
Directions
- In a bowl combine the chickpeas and the remaining spices. Place on a baking tray and bake for 20mins at 420°F.
- Finely chop all the vegetables for the salad.
- In a food processor combine all the ingredients for the dressing until you get a smooth and creamy texture.
- Combine the chopped vegetables, baked chickpea and dressing.
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