Green goddess lamb salad

Take your leftover lamb to new heights

Serves

2 - 3

Prep Time

10 mins

Cook Time

0 mins

The green Goddess salad with leftover lamb is really the best excuse for this dressing: loaded with avocado, plenty of herbs and a lick of lemon, it turns the humblest of vegetables into a delicious extravaganza.

We love this celery, cucumber and green cabbage, but feel free to toss in whatever you have on hand in the fridge. Topped with leftover roast lamb, it becomes the ultimate empty your fridge and herb garden meal.

Livi Kitson-Clark

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Ingredients

1 - 2 cups leftover cooked New Zealand lamb
1 cup celery
diced
1 cup cucumber
diced
2 cups green cabbage
shredded
¼ of a red onion
diced
¼ cup almonds
sliced and toasted

Dressing

½ avocado
½ cup natural Greek yoghurt
½ cup parsley
½ cup fresh basil leaves
1 spring onion
1 garlic clove
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
Pinch of salt and pepper

To serve

A loaf of sourdough

Method

Add all dressing ingredients to a food processor or blender and combine until smooth. Add a dash of water if you prefer a thinner consistency.

Assemble salad ingredients in a large mixing bowl and toss with the green goddess dressing.

Serve with fresh or toasted sourdough.

Pro tip:

Store the green goddess lamb salad in the fridge to use for wraps, sandwiches, or even with crackers.
The salad dressing will keep for a few days in the fridge, just give it a good stir before using again.