Green Goddess Salad
This green goddess salad recipe is simple to make in 15 minutes and perfect for busy weeks when you need to meal prep in advance. We use green veggies as well as beans to bulk up the texture as well as flavor plus add a creamy yogurt dress for a bite that's full of green goddess flavors.
Ingredients
The greek yogurt dressing:
- 1 Cup Full fat greek yogurt
- 2 Tbsp Lemon juice and more to taste
- 1/4 Cup Finely chopped dill
- 2 Tbsp Olive oil
- Sea salt
- Pepper
- Red pepper flakes
- Other herbs of choice, finely chopped i.e. mint, tarragon, parsley
The rest:
- 1 Cup Chopped Persian cucumber
- 3/4 Cup Chopped castelvetrano olives
- 1 Avocado, chopped
- 1 Cup Spinach
- 1/2 Cup Spring peas
- 1/2 Cup Shaved parmesan
- 1/2 Cup Cannellini beans
- 2 Scallions, chopped
- 3/4 Cup Walnuts
- 3 Tbsp Olive oil
- 1/4 Cup Toasted breadcrumbs
Instructions
- Preheat oven to 400. Chop up all your veggies. Add dressing ingredients to a large bowl. Once added, stir to combine and season to taste. Smooth out along the bottom of the bowl.
- Add walnuts to pan and drizzle with olive oil, salt and pepper. Cook for about 7 min (checking every few min to ensure they don’t burn). Remove and roughly chop.
- Add all greens, parmesan and beans to the bowl. Mix everything to combine and top with the toasted walnuts and breadcrumbs for some added crunch. Enjoy!
Video
Notes
Storage:
We meal prep this salad all the time, it's great for a workday lunch or an easy dinner. The dressing, walnuts and spring peas can all be prepped at the beginning of the week. Then whenever you are ready to eat, all you need to do is mix it together in a bowl and enjoy! If you have leftovers, we recommend storing the ingredients in separate containers in the fridge for up to 4 days. Assemble the salad right before you are ready eat. Tips:
We meal prep this salad all the time, it's great for a workday lunch or an easy dinner. The dressing, walnuts and spring peas can all be prepped at the beginning of the week. Then whenever you are ready to eat, all you need to do is mix it together in a bowl and enjoy! If you have leftovers, we recommend storing the ingredients in separate containers in the fridge for up to 4 days. Assemble the salad right before you are ready eat. Tips:
- Layering the ingredients for the perfect bite. We like to make the dressing in the bottom of a large bowl and then add scoops of white beans, olives, spinach, scallions, parmesan and avocado over top. Give it a good mix, then top with crunchy walnuts and breadcrumbs.
- Making the dressing ahead of time. If you are meal prepping this or want to get ahead of prep before hosting, this dressing is even better the longer the flavors are melding together. So feel free to make the day before.
- Make sure you load up on textures. This salad has crunch, creaminess, zest, you name it, it has it. Make sure to add in all the fixings that give it that texture to ensure the perfect bite every time.
- Have fun with in-season herbs: Feel free to add other herbs like mint, tarragon or parsley. That's what a green goddess salad needs!
- Pair with a protein. While this is packed with protein all on its own, it also pairs great with a burger, other BBQ staples or your favorite chicken dish.