Start your year off with the Ultimate Detox Green Goddess Salad. It is filled with green vegetables and herbs tossed with a homemade Green Goddess Salad Dressing that is 100% vegan and oil-free! Made in 15 minutes for a delicious, hearty, and healthy meal.
Disclosure: This post may contain affiliate links.
Last week I shared my recipe for Green Goddess Salad Dressing and I’ve been enjoying it on everything. My salads, buddha bowls, and stir-fries have all improved.
And then, just when the dressing was about to run out, I dreamed up this Green Goddess Salad. This salad is filled with some of the best detoxifying foods such as parsley, lemon, asparagus, and spinach for a fresh and wholesome meal that will have you feeling great!
It’s creamy, zesty, hearty, and delicious!
Recommended Ingredients & Equipment
This salad is wildly versatile. Feel free to add extra herbs such as cilantro or mint, swap out the pine nuts for almonds or walnuts, or add any green vegetables you like.
Here is everything you need.
Ingredient Notes
- Mixed Greens – Use any variety of mixed greens you like. My go-to choice is a mixture of spinach and arugula. You could also make this salad with massaged kale.
- Herbs – I like to add parsley to my salad. You could also add basil, cilantro, or mint.
- Microgreens – Microgreens are some of the most nutrient dense foods on the planet! Feel free to use your favorite variety.
- Pine Nuts – Toasted walnuts or almonds would also work.
- Vegan Feta – I am a huge fan of Violife Feta. It is truly the best vegan feta I’ve ever had. You should be able to find it at Whole Foods and your local health food stores. If you can’t find it, you can make your own vegan feta.
- Green Goddess Dressing – This is a homemade oil free dressing that I absolutely love. For this recipe you will need avocado, parsley, basil, chives, lemon, garlic, dijon mustard, capers, and aquafaba. You could also look for a vegan Green Goddess Dressing at your local grocery store.
Recommended Equipment
For this recipe, you will need basic cooking equipment including a mixing bowls, small blender, sauté pan, and basic kitchen utensils. (<<affiliate links)
Step-by-Step Instructions
Step One – Make the Green Goddess Dressing
Drain a can of chickpeas into a clean container. Measure out 1/4 cup of the brine and set aside. This is your aquafaba with is used to replace the oil in this recipe. Return the rest of the brine to the chickpeas and transfer to an airtight container.
Add all the ingredients to your food processor, except for the chickpea brine. Turn on the food processor and blend together. Blend until smooth and creamy, scraping down the sides as necessary. Once the avocado is broken down, slowly add the chickpea brine until the dressing is rich and creamy.
Step Two – Prepare the Vegetables
Fill a medium-sized sauté pan with enough water to just cover the bottom. Place over medium heat and add the asparagus. Gently steam it for 5 minutes until the asparagus is vibrant green and tender. Transfer it to an ice bath to stop the asparagus from continuing to cook. Set aside to cool.
Thinly chopped the cucumber and set aside.
Step Three – Toss it Together
Combine the salad ingredients in a large salad bowl. Once the asparagus is cool, add it to the salad along with the Green Goddess Dressing.
Serving and Storing
Serving – Eat this vegan salad within several hours of assembling it. When you are ready to eat, toss it with the dressing and enjoy it immediately. This is a big salad. On its own, it is enough for 2 servings. It will serve 4 if you’re serving it as part of a larger meal.
Storing – Once assembled, this salad does not store well. It should be eaten within a few hours of dressing.
Tips and Tricks
- Do not dress the salad until you are ready to serve. Once the salad is tossed with dressing, it will start to become soggy and lose its crunch.
- Do not make the salad dressing more than 1 hour in advance. Because it is made from avocados, it can easily turn brown and lose its freshness.
- For extra protein, feel free to add soy curls, marinated tempeh, or chickpeas
Frequently Asked Questions
I am a huge fan of Violife Feta. It is truly the best vegan feta I’ve ever had. You should be able to find it at Whole Foods and your local health food stores. You can also plug in your location to their store locator to find it near you. If you can’t find it, you can make your own vegan feta or omit it from the recipe.
For sure! Layer the salad in a large mason jar with the greens on the bottom followed by the herbs, vegetables, pine nuts, and cheese. Store the salad dressing separately and wait to dress your salad when you plan on eating it. I find that these wide mouth 32-oz glass jars are best for salad. (<<affiliate link)
Yes! This salad is gluten-free, dairy-free, keto-friendly, and filled with amazing detoxifying vegetables that you’re going to love!
More Healthy Salad Recipes
- Thai Cashew Salad with Sesame Peanut Sauce
- Vegan Taco Salad with Walnut Taco Meat
- Detox Salad with Lemon-Ginger Dressing
- Mediterranean Quinoa Salad
Check out all my vegan salad recipes for more inspiration.
Green Goddess Salad
Ingredients
- 1/4 cup Green Goddess Dressing
Detox Salad
- 4 cups loosely packed mixed greens, I like to use a blend of spinach and arugula
- 1 cup microgreens
- 1/4 cup parsley chopped
- 3/4 cup cucumber, thinly sliced
- 3/4 cup asparagus, cut into 1" pieces
- 1 small avocado, cubed
- 1/4 cup toasted pine nuts
- 2 tbsp vegan feta, homemade or storebought
Instructions
- Begin by making the Green Goddess Dressing according to these instructions. Set aside.
- Fill a medium-sized sauté pan with enough water to just cover the bottom. Place over medium heat and add the asparagus. Gently steam it for 5 minutes until the asparagus is vibrant green and tender. Transfer it to an ice bath to stop the asparagus from continuing to cook. Set aside to cool.
- Combine the salad ingredients in a large salad bowl. Once the asparagus is cool, add it to the salad along with the Green Goddess Dressing. Serve immediately.
Notes
- Do not dress the salad until you are ready to serve. Once the salad is tossed with dressing, it will start to become soggy and lose its crunch.
- Do not make the salad dressing more than 1 hour in advance. Because it is made from avocados, it can easily turn brown and lose its freshness.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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