Recipe found on forksoverknives.com
Yields 1 bowl
Ingredients
5 oz Yukon gold potato, peeled and chopped (1 cup)
1/2 cup + 2 Tablespoons chopped fresh parsley
1/2 cup chopped chives
1/2 cup chopped basil
1/4 cup chopped fresh dill
1/4 cup raw cashews
3 Tablespoons lemon juice
1 clove garlic
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
3 baby zucchini
1 cup cooked bulgur
2 Tablespoons sliced scallion
1 teaspoon lemon zest
3/4 cup cooked or canned no-salt-added chickpeas, rinsed and drained
3/4 cup shredded napa cabbage
1/2 cup thinly sliced cucumber
Directions
For Green Goddess Dressing, in a small saucepan combine potatoes and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until tender. Do not drain. Let cool 10 minutes. Transfer potato and cooking water to a blender. Add ½ cup parsley, the chives, basil, dill, cashews, 2 tablespoons lemon juice, the garlic, and sea salt. Cover and blend until thick and creamy. Add water, 1 tablespoon at a time, and blend to desired consistency. Season to taste with freshly ground black pepper. Store in an airtight container until ready to use.
Cut zucchini in half lengthwise. Place zucchini in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 2 to 3 minutes or until tender. Let cool.
In a bowl stir together bulgur, scallions, lemon zest, the remaining 1 tablespoon lemon juice, and remaining 2 tablespoons parsley. Add zucchini, chickpeas, cabbage, and cucumber to bowl. Drizzle with ½ cup Green Goddess Dressing.
