Green Goddess SaladJump To Recipe
- Serves: 1
This Green Goddess Salad is a healthy, fresh and light salad that's antioxidants rich but also flavor rich. It's made with quinoa, green peppers, grapes, zucchini, baby spinach, cucumbers and shredded chicken. It's served with an easy cilantro yogurt dressing that you can make a big batch of in advance!
- Author: Yumna Jawad
Green Goddess Salad
Sometimes I just want to be a lean mean green eating machine! And what I usually do is make something like this Green Goddess Salad. I’m going to sound like your mom today and tell you “now kiddo, you better eat your greens!” But it doesn’t have to be boring boiled greens slapped on a dinner plate. You’re a grown-up now, you can choose how you eat your greens and how you introduce them to your kids. I usually try not to overwhelm my kids with too many new items or varied foods on their plates. Yet, I still have them taste greens and vegetables in fun ways and comforting whenever possible. For me on the other hand, the more color, tastes and textures on my plate, the more appealing it looks! And I bet you guys are like me.
I found the best way to eat my greens is to have fun with them. I try to see how many different ones I can put in a recipe. I try to add some green fruit (apples, grapes, pears…why not?!) And I even try to sneak greens into the dressing (like the cilantro in my yogurt-based dressing). But hey, the most important part is that it has to taste good. I think adding some type of protein, like clean shredded chicken, is a great way to turn up the taste volume and take this elegant salad into a protein-packed meal. And what brings all the flavors together is the easy-to-make creamy salad dressing. It’s made with yogurt, lime juice and fresh herbs and finishes this salad so wonderfully. I’m in love with this Green Goddess Salad, and I feel like such a lean mean green machine eating it!
For the Salad
- 1/2 cup cooked quinoa
- 1/4 of green pepper, sliced
- 1/4 cup grapes, halved
- 1/2 a zucchini, julienned
- 1 cup spinach
- 1 persian cucumber, julienned
- 6 oz shredded chicken breast
For the Dressing
- 2 cups whole-milk yogurt (preferably not Greek)
- 2 Tbsp olive oil
- 2 Tbsp fresh lime juice (the juice from about 1 lime)
- 1/4 cup chopped fresh cilantro
- 1 Tbsp dried onion powder
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- Kosher salt and freshly ground pepper to taste
- Assemble all the ingredients in a salad bowl/plate, organizing them as you wish.
- To make the dressing, whisk all the dressing ingredients in a medium bowl until smooth and consistent. Taste and adjust seasonings if necessary.
- Drizzle as much salad dressing as you'd like. I usually about about 2 Tbsp for a big entree salad like this one.