Dive into this vibrant Green Goddess Chopped Salad, bursting with fresh cucumber, crisp baby gem lettuce, and sweet sugar snap peas. The creamy, zesty dressing, packed with healthy avocado and fragrant herbs, will make your taste buds sing!
Slice the cucumber in half lengthways and use a spoon to remove the fleshy centre. Wash the baby gem lettuce, celery sticks, spring onions, sugar snap peas, and green apple. Cut the cheeks from the apple. Place the cucumber halves, lettuce, celery, spring onions, sugar snap peas, and apple on a chopping board. Chop all the ingredients until they are roughly the same size. Tip the chopped vegetables into a large bowl and add the cooked wholegrain rice.
Halve and de-stone the avocado, then scoop the flesh into a blender. Add the green chilli, the 10g of fresh coriander leaves, the 10g of fresh mint leaves, and the juice from the lemon. Season generously with salt and black pepper. Blend until smooth and creamy.
Pour the prepared dressing over the chopped salad and rice in the bowl. Toss everything together thoroughly until all the ingredients are evenly coated with the dressing.
If you are adding halloumi, cut the halloumi into 2cm cubes. Heat a dry frying pan over a high heat. Add the halloumi cubes to the hot pan and pan-fry until golden brown on all sides, about 5 minutes. Tip the cooked halloumi on top of the salad and scatter with toasted sesame seeds before serving.
For an extra kick, leave a few seeds in the green chilli when making the dressing.
If you're batch cooking, store the dressing separately and add it just before serving to keep the salad fresh and crisp.
To make this recipe vegan, simply omit the halloumi or replace it with a plant-based alternative like grilled tofu.