Green Goddess Salad Recipe // Clean Eating Salad

avocado

🥗Healthier: mashed peas

💰Cheaper: banana

Mashed peas add creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Peanuts are a cost-effective alternative with a similar crunch.

mixed greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Iceberg is less expensive and provides a crisp texture.

Add Greek yogurt to a blender.

Pour in equal parts milk, fresh basil, parsley, and green onions.

Add fresh tarragon, garlic cloves, honey, fresh lemon juice, white wine vinegar, sea salt, and fresh cracked black pepper to the blender.

Blend until smooth and set the dressing in the refrigerator.

Rinse Bob's Red Mill farro in a colander.

Add rinsed farro to a pot with water and bring to a boil.

Once boiling, turn down the heat, cover, and let simmer for 30 minutes.

While the farro is cooking, add water to a pot and bring to a boil for the eggs.

Add eggs to boiling water and boil for 3 minutes.

Turn off the heat, cover the pot, and let the eggs sit for 3 more minutes.

Strain the eggs and cool them in cold water with ice cubes until ready to serve.

Remove skin from a rotisserie chicken and break it into large chunks.

Set the chicken aside on a plate.

Once the farro is finished, drain it in a colander and chill in the refrigerator.

Tear romaine lettuce instead of slicing to prevent browning.

Add torn romaine and field greens to a large bowl.

Add the broken rotisserie chicken to the bowl.

Top with thinly sliced red onions, edamame, sliced cucumbers, thinly sliced radishes, medium boiled eggs, pea tendrils, chopped bacon, sliced avocado, and cooked farro.

Finish with micro-greens and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens