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The Great Green Salad with Green Goddess Dressing
Serves 4 | makes 1 1/2 cups dressing | ready in 15 minutes
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.
[callout]
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. [/callout]Advertisement
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:
- calories 188
- protein 4g
- fat 15g
-
carbs
14g
- sugar 4g
- fiber 7g
- sodium 123mg
