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The Great Green Salad with Green Goddess Dressing

Name: The Great Green Salad with Green Goddess Dressing
Ingredients: 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; 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

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

Dustin Harder

Updated Jun 29, 2018

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

Ingredients

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

Nutrition

Per serving:

calories188
protein4g
fat15g
carbs14g
- sugar4g
- fiber7g
sodium123mg

Directions

01

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.

Like this recipe?

This recipe is part of the Keep It Simple collection.

Dustin Harder

Dustin Harder is the host and creator of the culinary travel show The Vegan Roadie. A graduate of the Natural Gourmet Institute in NYC, he also works as a plant-based personal chef and recipe developer.

@theveganroadie

veganroadie.com

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