This salad is vegan and incredibly satisfying — a big bowl of lettuce and radicchio smothered with a creamy, herby green goddess dressing made from avocado. Slices of roasted beets, cucumber and cherry tomatoes make it deliciously easy to devour your vegetables. The sunflower seeds up the protein to 8 grams per serving — and add a lovely crunch. Boost the protein even more with some edamame to make this a complete meal.
Active Time: 10 minutes Total time: 10 minutes
Vegan Green Goddess Salad
Ingredients
For the dressing
- 1 medium avocado, pit and peel discarded
- 1/4 cup (14g) mixed tender herbs such as basil, chives, dill or tarragon, chopped
- 1/4 cup (59ml) lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 1 small garlic clove, peeled
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the salad
- 1 7-ounce (198g) bag mixed baby greens with radicchio
- 1/4 cup (14g) mixed tender herbs such as basil, chives, dill or tarragon, chopped
- 1 cup (85g) cherry tomatoes, halved
- 1 cup (170g) roasted beets, peeled and sliced
- 1/2 cucumber, halved lengthwise and thinly sliced
- 1/2 cup (57g) toasted sunflower seeds
Directions
Combine the avocado flesh, herbs, lemon juice, maple syrup, garlic and salt in a blender. Add 1/4 cup (59ml) water and blend until smooth.
For the salad, toss the greens, herbs and 1/2 cup (118ml) of the dressing together and mound the salad on four plates. Arrange the cherry tomatoes, beets and cucumbers on top. Dot each salad with the remaining dressing. Sprinkle with the sunflower seeds and serve.
Serves: 4 | Serving Size: About 2 cups (155g) salad, 1/4 cup (59ml) dressing
Nutrition (per serving): Calories: 268; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 207mg; Carbohydrate: 19g; Dietary Fiber: 7g; Sugar: 7g; Protein: 8g
Originally published February 2020
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