First, let me begin by saying that this cilantro-lime dressing was such a big hit, I’ve made it about a million times since! In fact, I created this dressing for the first time while visiting my family in NC and I was BEGGED to make ” a gallon or so” for them to have on hand, just in case! Side note: If you are new to the whole “super green” fad, let me be the first to tell you, they are incredible! While I’m not to the point of eating raw kale on its own, I love mixing it with shredded Brussels sprouts and arugula. Not only do they pack a serious nutritional punch, but they are super filling! For this recipe, I decided to go all out and made a roasted veggie salad, topped with a beet burger (for lots of added protein)!
Now, don’t get freaked out at the idea of a beet burger. I was a little hesitant at first as well but, after these guys won over my meat-loving brothers, I knew I had found a winner.
My absolute, favorite part of this meal is the simple cilantro-lime dressing. When I say this dressing is easy, I mean it! It only has three ingredients, and all you have to do is throw them into a food processor for a few minutes. I mean, seriously. So easy. Don’t skip the dressing.
Super Green Salad with Crazy Feta and Cilantro-Lime Dressing
This super green salad is packed with grilled veggies, a beet burger and topped with a feta spread and an easy cilantro-lime dressing.
Ingredients
Beet Burger
- 3 tbs grapeseed or extra virgin olive oil
- 1 yellow onion, very roughly chopped
- 1 cup cashews
- 1/2 cup craisins
- 1 cup beets, shredded
- 3 garlic cloves, smashed
- 2 tsp sweet smoked paprika
- 1/2 cup green lentils, cooked, divided
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 egg
- 2 cups short grain brown (or white) rice, cooked
Feta Spread
- 1 cup feta cheese
- 1/4 cup whole milk greek yogurt (I used Lebneh)
- Squeeze of lemon juice
- 1/4 cup chopped cilantro
- 1/4 fresh ground black pepper
Cilantro-Lime Dressing
- 1 cup whole fat greek yogurt (again, I used Lebneh)
- 2 tbs fresh lime juice
- 1/2 bunch of cilantro
Grilled Veggies
- 1 zucchini, sliced
- 1 summer squash (or any squash), sliced
- 4-5 peppers, whole
- 6 small Tomatoes, whole
Salad Base
- 2 cups kale (or any greens), loosely packed
Instructions
Beet Patties
- In a medium sauté pan, add the oil and allow to heat. Next, add the onions and cook until soft and translucent (about 10 minutes).
- Add the cashews, craisins, shredded beets, garlic and paprika and cook another 10 minutes (stirring often).
- Allow the mix to cool slightly, then transfer the mixture to a food processor or blender and pulse a few times until chunky.
- Once done, add the mixture to a large bowl, along with half of the lentils, and season with salt and pepper.
- In the same food processor or blender (no need to clean) pulse together the other half of the lentils, rice, and egg until it forms a coarse purée. Combine the rice and form beet patties.
- To cook, heat a skillet over medium-high heat to get a nice sear on the patties (about 4-5 minutes on each side).
Crazy Feta Spread
- Add the ingredients to a medium-sized bowl, mixing well, and set aside.
Cilantro-Lime Dressing
- Combine all ingredients in a food processor or blender. If the mixture is too thick, add a touch more lime juice. If too thin, add more yogurt!
Grilled Veggies
- Preheat the oven to 400°F.
- Add your veggies of choice onto a baking sheet (I lined mine with parchment paper to be safe). Drizzle with olive oil and salt and pepper, then toss together to make sure they are evenly coated. Cook for about 15-20 minutes, or until golden. Be sure to keep an eye on the veggies, especially during the last 5 minutes.
Salad Assembly
- Add the kale for the salad base, then layer the beet patties (or crumble) and grilled veggies and then top with the feta spread and cilantro-lime dressing.
