Green Goddess Salad

Overhead shot of a green goddess salad on a green plate and white wooden background

I made this as part of a green themed menu for St Patrick’s Day, but this seasonal salad is getting made many more times around here, whilst these beautiful fresh veggies are in season.

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5 from 2 votes

St Patrick’s Day Menu

Servings2

Nutrition (For one serving)

Calories: 452kcalCarbohydrates: 44gProtein: 24gFat: 26gSaturated Fat: 5gSodium: 631mgPotassium: 2063mgFiber: 15gSugar: 11gVitamin A: 30557IUVitamin C: 208mgCalcium: 263mgIron: 11mg

Ingredients

Broccoli & cauliflower couscous

  • 1/4 head cauliflower
  • 1/2 head broccoli
  • 2 tsp dill
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/8 tsp salt
  • 1/4 tsp nutritional yeast

Green Goddess salad dressing

  • 3/4 cup cashews soaked for 20 minutes
  • 2 tbsp tarragon fresh
  • 1/4 cup parsley loosely packed
  • 1/2 clove garlic
  • 1 tbsp chives
  • 2 tsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp nori or dulse flakes

Spirulina spinach

  • 1 cup spinach
  • 1 tsp olive oil
  • 2 tbsp spirulina
  • 2 tsp lemon juice
  • 1/4 tsp salt

To assemble

  • 1 head romaine or any of your favorite salad greens
  • 1 pc avocado

Instructions

Broccoli & cauliflower couscous

  • Pulse all ingredients in a food processor, to the point where the mixture looks like couscous. Set aside.

Green Goddess salad dressing

  • Blend all ingredients with enough water in a high-speed blender until smooth.

Spirulina spinach

  • Massage all ingredients in a bowl.

To assemble

  • In a large bowl, tear your lettuce or chosen leaves and add some of the Green Goddess dressing, working it through so that all the leaves are covered. Dice the avocado and add to the bowl, quickly mixing again.
  • Take a nice, large plate and lay down a bed of the leaves, dressing and avocado.
  • The next layer on the plate is going to be the spirulina spinach. Once you have that, add the broccoli and cauliflower couscous.
  • Finish with the sprigs of dill and serve.

Video

Rate This Recipe
5 from 2 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!

And for dessert?

How about this mint chocolate chip smoothie … made with fresh mint leaves — such a treat!

Rate This Recipe
5 from 1 vote

Mint Chocolate Chip Smoothie

Servings2

Nutrition (For one serving)

Calories: 348kcalCarbohydrates: 24gProtein: 4gFat: 28gSaturated Fat: 11gSodium: 45mgPotassium: 591mgFiber: 9gSugar: 9gVitamin A: 970IUVitamin C: 13mgCalcium: 31mgIron: 2mg

Ingredients

  • 1/4 cup nut milk
  • 1 tbsp coconut butter
  • 0.2 oz mint leaves
  • 2 tbsp cacao nibs
  • 1/2 cup spinach
  • 1 avocado ripe
  • 2 tbsp coconut sugar
  • 2 cups ice cube

Instructions

  • Blend all ingredients in a high-speed blender until smooth, reserving some of the cacao nibs for blending in at the end.
  • Once all the ice has been blended and you have a nice, smooth consistency, throw in the rest of the cacao nibs and blend just enough to break them down to tiny, crunchy pieces.
  • Serve in a glass with a sprinkle of cacao nibs and a few mint leaves. Serve immediately.

Video

Notes

If you need help on how to make a nut milk, just click this link.
Rate This Recipe
5 from 1 vote
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

Post by Russell James


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March 15th, 2013

30 thoughts on “Green Goddess Salad”

  1. I made the salad today with the dressing..absolutely delicious and it looked so fresh and appetizing. Had friends over for lunch and everybody tried and enjoyed it – even if they weren’t really sure exactly what they were eating! I want to try the Raw Lasagne recipe next.

    Reply
    • Lovely! Thanks for stopping by and letting me know, I love hearing about this stuff 🙂

      Reply
    • It depends on what coconut you are using and which method you are using to make the milk. If you’re using the brown coconuts, generally the milk from those doesn’t freeze well.

      If you’re using young Thai coconut, then it should work out OK.

      Reply
    • It depends on what coconut you are using and which method you are using to make the milk. If you’re using the brown coconuts, generally the milk from those doesn’t freeze well.

      If you’re using young Thai coconut, then it should work out OK.

      Reply
  2. Can you suggest a brand of spirulina you like? I bought some awhile ago and added it to an elixir that I ended up dumping….maybe its just an acquired taste?

    Reply
  3. Hi…I save recipes I want to make to pinterest. It seems the pinterest link on your site isn’t working…thought you might want to know 😉 Thanks for the great recipes!

    Reply
  4. Hi Russell, can you recommend a brand of coconut butter? So confusing here in UK with some brands calling coconut oil ‘coconut butter’ and even one brand (Tiana) has both a coconut oil and a coconut butter, but the butter is still coconut oil – just the refined flavourless variety!

    Reply
  5. Hi Russell, Love your recipes so much. Thank you for sharing them. Just wondering if you happen to have created a raw pumpkin soup recipe? Your pumpkin pie was so so delicious that I thought you are someone who would know how to make a raw pumpkin soup that would actually taste good. It’s Autumn now in Australia and the weather reminds me of hot bowls of pumpkin soup. I’d love to have a truly delicious raw version. Thank you for sharing your talent so generously with us all.

    Reply

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