Not-Your-Average Green Goddess Salad (with Crunch!)
This light, crunchy Green Goddess Salad is a fresh, vibrant way to get in your salad greens and veggies, and is endlessly adaptable. The best part is the homemade creamy salad dressing that is full of fresh herbs! Enjoy as a light lunch or serve alongside grilled chicken, fish, or roasted veggies. Gluten-free.
Pin Recipe
Servings: 6 Servings
Calories: 77kcal
Equipment
Ingredients
- 1 cup Green Goddess salad dressing
- 2 cups baby arugala or baby kale
- 2 cups raw snap peas or snow peas ends trimmed, thinly sliced on the diagonal into ¼-inch pieces
- 1 head Bibb or butter lettuce leaves separated, or 1 small head of iceberg lettuce or green cabbage, thinly sliced
- 2 small Persian cucumbers diced, about 1½-2 cups
- 2 scallions thinly sliced, about ½ cup
- 1 ripe avocado cubed
Instructions
- Make the Green Goddess dressing. If you haven't already, make our Green Goddess salad dressing (which will keep for up to 5 days in a fridge).
- Make the salad. In a large bowl, combine 2 cups baby arugula (or baby kale), 2 cups thinly sliced snap peas, 1 head fresh lettuce, 2 diced cucumbers, 2 thinly sliced scallions, and 1 diced avocado. Drizzle about half of the Green Goddess dressing on top, then gently toss to thoroughly mix. Taste, adjust seasoning, then add additional dressing, Kosher salt, or black pepper to taste.
Notes
- Nutrition facts do not include salad dressing.
- Leftover salad will keep for 2 days in the fridge, though it has the best texture just after serving.
- Not a fan of raw peas? Blanch them in boiling water for 2 minutes, then drain and pat dry. Thinly slice, then add to the remaining salad ingredients.
Nutrition
Calories: 77kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 356mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1521IU | Vitamin C: 26mg | Calcium: 44mg | Iron: 1mg
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