alive logo

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.


    Like this recipe?

    This recipe is part of the Keep It Simple collection.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.