×
Switch to Afrikaans

Green Goddess Carrot Salad

  • 15 min
  • 15 min
  • 4
  • Easy
FavoriteLoadingAdd to My Recipe Book
Green Goddess Carrot Salad

Recipe Ingredients

  • 450g baby carrots, trimmed and cut lengthwise in half (or in quarters if large)
  • 1 tbsp olive oil
  • 1 cup Green Goddess
  • Dressing (see recipe below)
  • 1 head butter lettuce, leaves separated and torn

Recipe Directions

  1. Preheat oven to 220°C. On a large rimmed baking tray, toss carrots with olive oil and 1/2 tsp salt.
  2. Roast for 20 to 25 minutes or until crisp-tender and edges are slightly caramelised; cool completely.
  3. Meanwhile, prepare dressing. GREEN GODDESS DRESSING: In a blender, purée 1/4 cup buttermilk, 1/2 cup mayonnaise, 1/4 cup plain Greek yoghurt, 4 anchovies or 2 tsp anchovy paste, 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 small clove garlic, pinch sugar, 1/4 tsp salt and 1/4 tsp pepper until smooth. Add 1/2 cup loosely packed fresh parsley, 1/4 cup packed fresh basil, 3 tbsp fresh tarragon and 2 tbsp snipped fresh chives; pulse until herbs are finely chopped. Makes about 2 cups; can be refrigerated for up to 1 week.
  4. To serve, arrange carrots over lettuce. Drizzle with dressing.
EACH SERVING About 840kJ, 4g protein, 13g carbohydrate, 15g fat (3g saturated), 4g fibre, 775mg sodium

Like this?
to our Free Good Housekeeping Newsletter