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Green goddess bowl with charred cucumber

Green goddess bowl with charred cucumber

Prep 15 mins

Cook 15 mins

Serves 4

Difficulty 1.5

Green goddess dressing is our go-to dressing this summer. Creamy and delicious, it can jazz up just about any salad or grain bowl. We’ve added charred cucumber – which can be done on the barbecue – to the mix here, and whether you serve it warm or chilled, it has a wonderful flavour.

2 telegraph cucumber, half-peeled

1 cup quinoa

2 baby gem lettuce, quartered

Large handful of soft herbs, such as mint, basil, dill, to serve
Pepita and sunflower seeds, to serve


1 ripe avocado, diced

Small handful of soft herbs, such as chervil, basil, dill

2 tbsp extra-virgin olive oil

1 tbsp white wine vinegar

1. Preheat a barbecue (see note) or grill pan over high heat. Add cucumber and turn occasionally until charred. Set aside to cool, then refrigerate until required.

2. Cook quinoa in a large saucepan of boiling water until tender (10 minutes), then drain well and set aside to cool.

3. For dressing, blend ingredients in a blender or with a hand-held blender until smooth, adding 2-3 tbsp chilled water if necessary to thin dressing.

4. Combine remaining ingredients and quinoa in serving bowls. Top with cucumber, dressing and scatter seeds on top.




When charcoal barbecuing, we always like to add on a couple of cucumber, or eggplant to cook over the coals, then saving them for a dish, like this the next day. You can use a gas barbecue or grill pan, but you won’t have as much smoke flavour.

Recipe and image by Eatable.

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