How to make SWEETGREEN'S | Super Green Goddess Salad

Greek yogurt

🥗Healthier: silken tofu

💰Cheaper: sour cream

Silken tofu provides a creamy texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are nutritious and more affordable.

mixed greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Spinach adds nutrients while iceberg is budget-friendly.

Start by preparing the ingredients for the salad.

For the dressing, combine 2 tablespoons of red onion, 0.5 tablespoons of fresh garlic, 1 tablespoon each of fresh cilantro, fresh basil, and fresh parsley, and 3.5 tablespoons of fresh dill in a blender or food processor.

Add 0.33 cups of plain Greek yogurt, 2.5 cups of mayonnaise, 0.75 tablespoons of white wine vinegar, 0.75 tablespoons of hoifang sriracha hot sauce, the juice of half a lemon, 2 pinches of kosher salt, and 4 cranks of cracked black pepper to the blender.

Blend until smooth and refrigerate the dressing.

Toast sliced almonds on a small sheet tray in the oven at 350 degrees for about 2 minutes until golden brown.

Prepare 2 cups of fresh broccoli florets by drizzling with hoifang sriracha and rice vinegar, then grill until charred.

Roast sweet potato slices brushed with olive oil and sprinkled with kosher salt at 375 degrees for 10 minutes.

Cook black lentils by simmering 1 cup of lentils in 3 cups of water for 25-30 minutes until firm, then strain and rinse.

Assemble the salad by mixing shredded kale and fresh spinach, then layering with raw beet, matchstick carrots, chickpeas, shredded red cabbage, grilled broccoli, roasted sweet potatoes, toasted almonds, and black lentils.

Serve with a side of green goddess dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens