This Lean Green Goddess Salad is full of fresh flavors and texture—crisp, crunchy, and creamy, with a lightened up dressing to bring it all together. 

Why you’ll love it…

• Healthy and Nutrient-Packed. This healthier version of a green goddess salad shakes up the classic by taking that creamy, tangy, herbaceous dressing and swapping the mayonnaise with dairy free yogurt.
• Super Green. We keep the lettuce from the original recipe, but then add all kinds of delicious green veggies, from crunchy broccoli to crisp snap peas. (Of course, you can feel free to customize your green goddess salad with any ingredients you like, green or otherwise.)
• Versatile. A big portion is filling enough to make a meal, but a smaller portion makes a nice side dish with grilled chicken or fish.

Enjoy!

Lean Green Goddess Salad

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Ingredients

  

For the Green Goddess Salad:

• 2 cups snow peas or sugar snap peas or 2 celery stalks
• 1 small broccoli crown
• 1 head bibb butter, or romaine lettuce, cut into bite sized pieces (about 3 to 4 cups)
• 2 cups baby arugula
• 1 English cucumber quartered lengthwise then cut into thin slices (about 2 heaping cups)
• 2 green onions thinly sliced about 1/3 cup
• 1 ripe avocado cubed divided
• Kosher salt and freshly ground pepper to taste

For the Goddess Dressing:

• 1 cup dairy free plain Greek yogurt Kite Hill recommened
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 cups roughly chopped mixed fresh tender herbs: parsley dill, basil, chives, cilantro, tarragon, or mint*
• 1 garlic clove roughly chopped
• 1 tablespoon coconut aminos
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder omit if using chives

Instructions

 

For the Salad:

• Thinly slice the snap peas (or celery). Chop the broccoli into fine florets (you will have about 1 1/2 cups). Place in a large serving bowl.
• To the bowl, add the lettuce, arugula, cucumber, green onion, and half of the avocado. Top with several big spoonfuls of dressing. Very gently toss to combine (I find clean hands work best for this). Everything should have a light coating of dressing, and the avocado will break down a bit to make the salad even creamier. Taste and adjust seasoning as desired. Scatter the second half of the avocado over the top. Serve immediately with extra dressing on the side.

For the Dressing:

• In a food processor, place the Greek yogurt, lemon juice, oil, mixed herbs, garlic, coconut aminos, salt, pepper, and onion powder.
• Blend until smooth and only tiny specks of herbs remain. Taste and adjust salt and pepper as desired. Enjoy on salads, as a dip, over pasta, with meat or fish, and more!

Notes

Recipe Variations

• Add Protein. Add grilled chicken, fish, or hard boiled eggs for a heartier meal. 
• Add Beans. Add shelled edamame or chickpeas to your salad.
• Add Seeds, Nuts, or Eggs. Pepitas or pistachios will keep it green, but walnuts, sunflower seeds, cashews, and hemp seeds are protein-packed additions, too. 
• Add More Veggies. Grape tomatoes, cherry tomatoes, green cabbage, fresh basil leaves, a small shallot, shaved radishes—add whatever you like because the green goddess dressing tastes good with just about everything!
• Make It Chopped. Swap the arugula and romaine for chopped green cabbage.