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Green goodness salad recipe

Green goodness salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Pea salad

Full of green peas, beans and herbs - this salad is packed with energy and tastes fabulous!

6 people made this

IngredientsServes: 4

  • 250g bulgar wheat
  • 300g frozen broad beans
  • 300g mangetout or sugarsnap peas
  • 300g frozen peas
  • 5 tablespoons olive oil
  • 1 lime, juiced
  • 25g freshly chopped parsley
  • 25g freshly chopped mint
  • 1 pinch salt and pepper

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Pour the bulgar wheat into a bowl, cover with water (no need to have an exact quantity) and refrigerate for about one hour or until tender and saturated.
  2. Cook the broad beans in boiling water for about 5 minutes. Add the mangetout and peas; cook for another 1 or 2 minutes. Dip the vegetables in icy water and stop the cooking process. They will remain green and crunchy. Drain and refrigerate.
  3. Drain the bulgar wheat. Add peas and beans, olive oil, lime juice and chopped herbs. Season with salt and pepper.
  4. Refrigerate the bowl for approximately 1 1/2 hours - this way the flavours will have time to blend. Serve chilled.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Highly recommend this! I really like bulgur wheat, but only know a limited amount of recipes. Made a large bowl and took portions of it to work for lunch. Very tasty.-08 Feb 2013


Green Goddess Detox Salad

The Chopped Green Goddess Salad is wonderful. I prepared it two nights in a row – we love it. Thanks for such a great recipe.

You know those times when you come back from a vacation? *droopy sad face*

I think I might have mentioned it a bajillion times already but we just got back from a very warm, very sunny, very extra relaxing vacation to Arizona. I’m still grieving the loss of the vacation, but on the upside, I’m really excited to show you some pics of the trip highlights! Today’s post has half of the vacation photos because I am slow and sometimes I need two posts to get my act together.

But wait! Salad salad salad. Okay okay okay.

The goods on the plate this week: almonds, spinach, pea shoots, avocado, cilantro, garlic, and olive oil. LOTSA good for your body stuff + mouth rocking flavor. And actually, thank you for asking, I think I WILL go for a sprinkle of feta cheese on my detox salad. That’s how I do these detox-ery things.

May I quickly announce my new green discovery of the week? PEA SHOOTS.

Hey cute. Those little freshy sprouty guys are yummy on, well, let me think. Literally EVERYTHING. I found them at Trader Joe’s, but maybe they’re sold at all grocery stores? I wouldn’t know. I’m still learning about these new vegetables and stuff.

So let’s lunch on tasty greens and talk about Arizona highlights! First stop:


The blender or food processor does all the work so this healthy salad dressing recipe comes together quick and easy!

  • Step One: First, measure out all your ingredients. (Photo 1 below)
  • Step Two: Next, place the clean washed basil in the food processor. (Photo 2 below)
  • Step Three: Next, place the House Seasoning Blend and all the remaining ingredients into the Food Processor. Then Process until smooth. Finally, store in an air tight container.(Photo 3 below)


Preparation

Step 1

Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half, then add 2 Tbsp. oil season with salt and pepper. Purée until smooth.

Step 2

Squeeze juice from remaining lemon half over lettuce and cucumbers in a medium bowl. Drizzle with oil season with salt and pepper. Toss to coat.

Step 3

Divide and smash avocado between 2 slices of bread season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.

How would you rate Green Goddess Crunch Sandwich ?

Loved the recipe! This sandwich gave me a new appreciation for tarragon - usually not a huge fan of anise/licorice flavor but it was well balanced with the rest of the ingredients. I will definitely be adding this sandwich to my lunch time rotation.

Very tasty sandwich but the serving would be half sized for someone small/average sized. I calculated the calories on a lark and it's over 1000 calories per serving. Now it makes sense why I was so full afterwards. I could have saved my other half of the sandwich for dinner :I

This recipe is always a hit in my household, a great lunch on a weekend, and you can change up the herbs to your taste. It’s a great way to get a lot of veggies in a meal and still feel like you ate something hearty enough that it will stick with you.

This sandwich makes me so happy, I feel full without feeling heavy.

used green onion instead of chives and it was amazing

This thing has no flavor. I get that it's about texture. The good stuff is this divine SAUCE. I could put literally anything in between two slices of bread and it would taste like The Goddess herself as long as it was drenched in sauce. I licked the food processor. I licked my own hands. After I ate my sandwich, I finished off the leftover sauce as a cucumber and carrot dip. Healthyish? Not if you want it to be good. By the end I had eaten a 1/4 cup of mayo.

This is a great recipe! I didn't have all of the ingredients, so I used the following. Items are listed starting from the bottom of what turned into an open-faced sandwich. Sour Dough Flat Bread - Added rye flour and chopped scallions to my starter dough waste, and baked a 1/2 layer of the mix in a pre-heated, greased iron skillet at 425dF. Used a wedge of the cooled bread for the bottom layer. Ina Garten's Green Dip - I had a batch of this on hand, which is close to a green goddess combination. Spread a couple of tablespoons onto the bread. Blanched broccoli, and then sliced it after it cooled into flat 'trees', which fit well on the bread Thinly sliced Zucchini - substitution for the cucumber, which I did not have. Thinly sliced and de-seeded jalapeno, in rings Baby spinach, kale, and romaine mix - stack as much as the rules of physics allow Thinly sliced red onion Sliced ripe avocado Thinly sliced bocconcini mozzarella Sprinkled with juice of 1/4 of a lime, lime zest, good olive oil, and coarse sea salt 1 additional tsp-sized dollop of the dressing on top, which, unless you like a lot of dressing, proved to be too much. Next time I would lighten up the bottom layer of dressing if I were to include the dollop.

My new favorite sandwich by far! For the dressing: I add in a ton of herbs from the garden (usually parsley, cilantro, basil, mint). Do yourself a favor and quadruple the dressing recipe. Use it later on a salad or just everything. It is soooo good. I make this sandwich using whatever greens are available at the farmers market. I've used microgreens, pea shoots in place of the sprouts. Spinach,Spring mix in place of the lettuce. Mozz, cucumber, avocado Soft/nutty/wheaty bread, and the dressing stays the same. It is so filling and for sure Healthyish!

This sandwich is beyond delicious. I used a red fife sourdough for the bread and made the dressing in the mini chopper instead of a blender. There’s lots of dressing left over for more sandwiches! I skipped the extra bowl for the cucs and lettuce and just squeezed some lemon juice directly on top. Just so good. I want to make another right now.

This sandwich is truly a gift bestowed upon humanity. I had this for dinner (yes, it's filling!) and stowed the second away for lunch I was worried about it getting too soggy, but it proved itself worthy at 11 AM the next day while I stuffed my face & felt one with the earth (wrapping it in a paper towel certainly helped as well). I had tons of leftover dressing, so I saved it for salads for the remainder of the week! This may involve a little more prep than most are used to when crafting a sandwich, but trust me––it's worth it. Everyone will be jealous & you'll be glowing. THANK YOU ANDY I LOVE YOU.

Great and very filling sandwich. Good option for a vegetarian or if you are just trying to eat more greens

Great meatless alternative for lunch. I was able to stretch this recipe for 3 sandwich’s (6 slices of bread) without any problems.


Reviews

Made this tonight, loved it. Used veggies I had on hand, asparagus, broccoli, cauliflower, red pepper. Replaced eggs with chicken breast made in Instapot. The green goddess dressing was divine. Arranged all ingredients in a bowl, added a bit of goat cheese and drizzled dressing over top.

Great receipe. I mixed chopped mint and pomegranate seeds into the farro, and it gave it a nice touch of sweetness.

It's a lot of work, but worth it if you have the time. Super flavorful and delicious. Best part, it's satisfying and filling!

I made this tonight for the second time, & it's definitely a keeper. I eat grain-free & dairy-free, but it's easy to adapt by using cauliflower rice and unsweetened coconut milk yogurt. So flavorful and such a rich variety of vegetables. I topped it tonight with slices of seared rare tuna. We'll be eating this regularly.

My favorite Quarantine recipe! So many ways to vary it as well - tri-color quinoa works great, using a combo of roasted veggies along with broccoli - sweet potatoes and asparagus are particularly good - I top my buddha bowl with roasted salmon, grilled chicken or roasted tofu!

This was spectacular! I had some whipped ricotta so added a smear of that to the bowl and only had cilantro so used that in the dressing. SO SO good can’t wait to make it again.

What a great and refreshing recipe! I did everything as written except I added roasted asparagus because it’s in season and so tasty right now. I like this for a spring or summer dish because how clean and bright it all came together.

LOVED this recipe! I used Farro and added roasted asparagus and scallions as well as all the other ingredients. For the dressing, I followed the recipe and added some zhug to it to add a little kick. I also poached the egg and it was delightful. Excellent flavor and I love that you can change to vegetables up for the season.

It was good. I used quinoa. I added some fermented red cabbage to give it more color and some more zip.

Fell in love with this recipe! Would recommend half the salt, but 150% will make it again

Loved this! Tasty, filling, healthy.

Delicious. I made it with quinoa for extra protein. Everybody loved it and there was plenty of leftover dressing.

I ran this recipe through MyFitnessPal and got approximately 650 kcals and 22 gr protein per serving, which sounds reasonable for these ingredients. I calculated using brown rice as the grain as it was the easiest to find in the database. Usually where these recipe calculators trip up is with the grains, using data for uncooked rather than cooked. (I have not made this recipe but it forced me to rate in order to post)

What does this have to do with Buddha?

This recipe looked amazing until I looked at the calorie count, and I balked. In reading the other reviews I’m glad to see I’m not the only one who was thrown off by the calories. I’m thinking it needs to be refigured??

So delicious! We are trying to eat less meat and this was so tasty. I got a lot of the greens and veggies at the farmers' market and used eggs from our chickens. Made it with multicolored quinoa. Will try next time with brown rice. My family loved it. Yum!

just made this for dinner - i added a little extra garlic to the green goddess dressing but otherwise followed the recipe to the letter - it is a perfect healthy meal and we both really loved it. perfect.

Great recipe. Wonder if the problem with the calorie count is that they counted the nutritional info for the ENTIRE recipe. It isn't just the calories that are ridiculously overvalued for the recipe after all: for example, no way you get 37 g of protein out of the 1/4 c of yogurt, a single egg and a handful of seeds and vegetables in one serving. 9.5 g of protein makes a lot more sense per serving, and so does 400 or so calories. It's not like a cup of whole grains, an egg and two teaspoons of olive oil is a caloric gorge. Wonderful food, but the nutritional info on the Epicurious recipes frequently needs to be re-examined in my observation.

I made this with Quinoa, and it was amazing! I only used 1 C dry Quinoa for 4 servings, and this was still extremely filling and satisfying. Please refigure the calorie count, I get a reasonable amount, considerably less than stated.

Really nice recipe - great meatless Monday family dinner. The yogurt dressing was a bit too salty for me and it was so thick I ended up adding olive oil to thin. 1 tsp salt is plenty. I'll definitely be making it again - it's a template which can easily be changed with other veggies, sautéed kale or chard, roasted parsnips. the possibilities are endless.

I admit, I only followed this recipe perhaps 85% due to what i had in my kitchen, but it was one of the best home meals i've had in months. Used millet for a grain, nixed the broccoli and seared the avocados. So good. Oh, and pine nuts.

Absolutely wonderful. If you want lower fat and salt, then do so, it has tons of flavor. I used faro and it was a huge hit!

The calorie and sodium counts makes this a non-starter. I would reduce the oil and salt and use skim milk yogurt for starters. Even then, I cannot see how this is 1200 calories. A single medium avocado is only about 230 calories. Where is the rest coming from.


Green Goddess Dressing Recipe Ingredients

Here’s what you’ll need to make this green goddess salad dressing:

  • Greek yogurt – Classic green goddess dressing is made with mayo and sometimes sour cream, but I skip them both in favor of Greek yogurt. It makes this recipe a tad healthier, and it adds a delicious tangy flavor.
  • Fresh herbs – I always make this recipe with parsley and chives. Then, I toss in whatever other leafy herbs I have in my kitchen! Try using dill, mint, and/or cilantro, and don’t skip the tarragon if you can help it.
  • Lemon juice and zest – Who doesn’t love lemon + herbs? The zest and juice add an amazing bright flavor to this creamy dip.
  • Extra-virgin olive oil – It adds extra richness and thins the creamy sauce.
  • Capers – Did you know that most green goddess salad dressing is made with anchovies? No joke! To keep this recipe vegetarian, I swap in capers to add savory, briny flavor.
  • Garlic, salt, and pepper – They add depth of flavor and tie everything together!

Find the complete recipe with measurements below.

Once you prep your ingredients, making this recipe couldn’t be easier. Just add them all to a food processor, and pulse to combine!

Oh, and by the way, this dressing is just as good when you swap cashew cream for the yogurt. When I make this vegan, dairy-free variation, I use a blender instead of a food processor to get the dressing really smooth. Find the instructions for how to make it in the recipe notes below!


Ingredients of Green Salad

  • 2 cup blueberry
  • 1 lemon
  • 1/2 cup almonds
  • salt as required
  • 2 cup strawberry
  • 10 sprigs spinach
  • 10 sprigs lettuce romaine

How to make Green Salad

Step 1 Wash the berries, leaves and almond

Wash the berries, leaves and almonds. Sliver the almonds, halve the berries and toss them in a bowl with lettuce and spinach.

Step 2 Toss the ingredients

Squeeze the lemon and add black salt as per your need and give it a toss.

Step 3 Plate the salad and relish!

For serving, place the spinach leaves in the bottom. Then, roughly place the lettuce leaves. Toss the berries and almond slivers. Your Green Salad is ready.


Vegan Roasted Cauliflower Green Goddess Salad

This vegan roasted cauliflower green goddess salad is addictive, satisfying, and packed with nourishing, feel-good ingredients. Tender roasted cauliflower and chopped baby arugula are tossed in a lively, tangy, and creamy cashew green goddess dressing. Enjoy this salad for an energizing lunch or pair it with a sandwich // burger for a vibrant side dish!

Having shared well over 500 recipes with you all over the last seven years, it's pretty difficult to play favorites.

There are countless flops and mediocre recipes that never see the glow of these backlit pages, because I've made it a habit to only share recipes I absolutely love and feel are worth repeating. Thus, the task of identifying favorites is made all the more difficult by the fact that I only share. well, my favorites.

Every now and then, there are certain recipes that do, in fact, stand out among all the rest.

And this salad? Well, it's one of those favorites. My goodness is it a favorite.

Roasted cauliflower and chopped baby arugula are tossed in a tangy, vibrant, and creamy cashew green goddess dressing. The result is an addictive salad that's sure to stir up lots of those frantic fork-to-plate-to-mouth-repeat motions. You know the type? The ones that signal to bystanders: I will not have leftovers, and I certainly won't be sharing, so you best move along.

There's something magical about roasted cauliflower. The simple cooking technique transforms a smelly cruciferous veggie into a tender, somewhat sweet, almost caramelized show-stopper.

Even some of the most veggie-averse can get down with roasted cauliflower.

And judging by the sheer number of cauliflower dishes I've seen on menus at fancy schmancy restaurants as of late, this once overlooked veggie has earned its keep on the center stage. Bravo, cauliflower. Bravo.

To make this vegan roasted cauliflower green goddess salad, you'll start by roasting the cauliflower. No surprise there. :)

Simply core and cut two large heads of cauliflower into small florets toss them in a bit of coconut oil, salt + pepper and roast for 25 to 30 minutes, or until tender with hints of golden-brown char.

As the cauliflower roasts, you'll get to work on the creamy cashew green goddess dressing.

To a blender, add raw cashews, filtered water, garlic, parsley, chives, dried tarragon, lemon juice, capers, and a bit of sea salt. Then, blend on high until super smooth and creamy.

This dressing has the loveliest pale green hue to it, and it's packed with flavor.

Once the cauliflower has finished roasting, add it to a serving bowl along with a couple handfuls of chopped baby arugula, and pour the green goddess dressing over top.

Then, toss to coat, taste, and add a bit more sea salt and pepper if you'd like.

I like to serve this salad with a generous sprinkle of shelled hemp seeds for a plant-powered protein boost. Having said that, this is a completely optional addition, so feel free to skip it to keep things as simple as possible.

Either way, just be sure to make this salad.

It's packed with micronutrients, detoxifying cruciferous goodness, and bright, herbaceous flavors.


Shrimp Salad

My aunts were the testers during our “luncheons with the ladies”. They gave this recipe a thumbs up! One of them even said during the second testing she didn’t think she could make hers without Old Bay ever again. This was a huge compliment for me!

In our area, we rarely see fresh raw shrimp. The supermarkets usually only have previously frozen, thawed shrimp in the seafood case. So I buy frozen when on sale and keep on hand in the freezer. This is great when my craving hits for shrimp salad!

My biggest tip when using frozen shrimp is to thaw on paper towels. Being sure to change the towels when soaked. This will give you the freshest tasting shrimp without all the added water that usually accompanies frozen seafood.

If using fresh raw shrimp bring a large pot of water to a boil, add salt. Place the shrimp in and boil for 2-3 minutes or until pink and opaque. DO NOT OVERCOOK THE SHRIMP. Nobody likes tough shrimp!

Remove the cooked shrimp to cold water immediately. Drain, and pat dry.

Peel the shrimp and devein them thoroughly. If using larger shrimp I suggest chopping them a little for an easier bite.

I typically don’t mix the shrimp salad dressing in a separate bowl but you can if you like. I find it mixes up just fine.

In a large bowl add shrimp, finely chopped celery, and green onions.

In a small bowl, combine the mayonnaise, Old Bay seasoning, salt, and pepper.

Pour the dressing over the shrimp, onions, and celery. Mix to combine well.

Optional: You can also add a couple of tablespoons of capers. This adds an extra punch of salty goodness to the salad. Or a fresh squeeze of lemon juice to brighten it up a little.

Cover and refrigerate for a minimum of 1 hour for the flavors to combine.

I find it to be best after sitting overnight but I will eat it after at least one hour in the fridge.

This salad is great to make ahead and take to parties or gatherings! Also can be served in a hoagie roll for a perfect shrimp salad sandwich.

This super easy salad is great for keto diets or low carb diets. It’s packed with protein and only 1 net carb (depending on the mayo used) per serving.

Check out our Savory Chicken Salad recipe also only 1 net carb per serving.


Storing Vegan Salad Dressing

Personally, I recommend making a second batch of this Green Goddess dressing, because it will go fast. However, if you can manage to keep it for more than a day, this Green Goddess dressing should be kept in an airtight container in the refrigerator. There it will last up to 3-4 days if avocado is used or 5-7 days if the dressing is tahini based.