Green Goddess Salad | Healthy + Protein Packed + Make Ahead Recipe!

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.

Prepare the Green Goddess dressing by adding 1/2 avocado and 1 cup plain Greek yogurt to the bowl of a food processor.

Squeeze the juice of 1 small lemon into the food processor using a citrus press.

Add 1 clove of garlic and 2 chopped green onions to the food processor.

Add fresh parsley, dill, and tarragon to the food processor.

If using, add anchovy paste or Worcestershire sauce to the mixture.

Season with salt and pepper to taste.

Blend the mixture in the food processor for 1 to 2 minutes until smooth.

If the dressing is too thick, thin it out with olive oil, adding 1 tablespoon at a time until desired consistency is reached.

Taste the dressing and adjust seasoning if necessary.

Set the dressing aside while preparing the salad ingredients.

In a bowl, combine 1 cup cooked and cooled quinoa, finely chopped green kale, finely chopped green cabbage, and small broccoli florets.

Drizzle 1 to 2 tablespoons of olive oil and the juice of 1/2 lemon over the salad ingredients.

Add a pinch of salt and toss the salad until well combined.

Serve immediately or store in the refrigerator for up to 3 days.

To assemble, load the salad into a serving bowl, top with slices of cucumber, and generously drizzle the Green Goddess dressing over the top.

Nestle a boiled egg (cooked for 6 minutes) into the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens