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The Great Green Salad with Green Goddess Dressing

Serves 4 | makes 1 1/2 cups dressing | ready in 15 minutes


    The Great Green Salad with Green Goddess Dressing

    You won’t find a bigger fan of vegan pizza and macaroni and cheese than me. But it’s all about balance. Fortunately, I have found an intense love for fresh vegetables and fruits as well. I love diving into a salad like this because I know I’m fueling my body with nutrients. Sometimes I even transform it into a Green Buddha Bowl by adding baked tofu, roasted or steamed sweet potatoes, brown rice and alfalfa sprouts.


    The Green Goddess Dressing serves up a tangy punch of flavor that only enhances this salad’s natural appeal. Remember: the best way to test your dressing is to dip in a piece of lettuce, taste and season as desired from there.

    Size truly doesn’t matter

    Size doesn’t matter when picking the right bunch of asparagus—thick asparagus stalks are just more mature than the thin stalks. Instead, look for bright green or violet-tinged spears with firm stems. Make sure the tips are closed and compact.


    The Great Green Salad with Green Goddess Dressing


    Green Goddess Dressing
    • 1 avocado, peeled, pitted and cubed
    • 3/4 cup water
    • 1/4 cup extra-virgin olive oil
    • Juice of 1/2 lime
    • 1 Tbsp capers, drained
    • 2 tsp low-sodium soy sauce or gluten-free tamari
    • 1 tsp garlic powder
    • 2 pinches of sea salt
    • 1/4 tsp black pepper
    Great Green Salad
    • 1 head Boston or Bibb lettuce
    • 8 asparagus spears, trimmed and cut into 2 inch pieces
    • 2 mini seedless cucumbers, sliced
    • 1 small zucchini, cut into ribbons with potato peeler
    • 1 avocado, peeled, pitted and sliced
    • 1/2 cup Green Goddess Dressing or store-bought vegan green goddess dressing
    • 2 scallions, thinly sliced


    Per serving:

    • calories188
    • protein4g
    • fat15g
    • carbs14g
      • sugar4g
      • fiber7g
    • sodium123mg



    Make the dressing: Blend all dressing ingredients in blender until smooth and creamy.

    Make the salad: Divide lettuce leaves among 4 plates. Top each with some asparagus, cucumber, zucchini and avocado. Drizzle each bowl with 2 Tbsp dressing and sprinkle with scallions.


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    This recipe is part of the Keep It Simple collection.



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