Green Goddess Salad
The green goddess salad is packed with lots vitamins & nutrients. Top it with some citrus vinaigrette and a dash of flaky sea salt and you’ve got a delicious salad for dinner or a side!Jump to Recipe
It’s the beginning of January, and everyone is still weaning themselves off sugar from the holidays. I’m definitely ‘team moderation,’ so I’m balancing out the treats by making sure I’m get plenty of fruits and veggies in my diet in the new year!
When it comes to salad, they can get boring really quickly if you don’t make them fun and new! The green goddess salad is filled with all my favorite green foods. We’re keeping this salad plant based, but you could definitely add some meat to bulk up the protein a bit more.
Keeping Your Greens Fresh
When it comes to keeping your greens fresh, there are a couple of ways to extend the life of your veggies! My favorite way to keep spinach fresh is by storing it in a paper towel lined Tupperware container. Choose a container large enough for your greens, then line a layer of paper towel across the bottom and sides of the container. Transfer an even layer of spinach to the container, add another paper towel to top, and place the lid on. This should keep your spinach fresh for 7 – 9 days!
As for your avocado, slice it up right before you are going to serve and eat your salad. If avocados are exposed to the air too long, they will begin to oxidize (turn brown).
The Secret to a Flavorful Salad
The secret to a flavorful salad is really not a secret at all! Rather, it’s making sure that we flavor salad just like any other food – by adding seasoning! Finishing salad with some flaky sea salt and pepper is going to add that extra punch of flavor so you don’t feel like you’re eating grass (hahaha).
Salad dressing is your second way to add a punch of flavor to the salad. You’ll want to make sure your salad dressing compliments the flavor of your dish rather than hiding your greens underneath a big pile of Ranch (we’re all guilty of this!). The orange champagne vinegar gives a nice sweet and tangy touch to the salad.
Salad Kitchen Essentials
It’s easier to eat healthy when you have the right kitchen tools to make your prep work fun & effortless! Here are some of my favorites for making salads at home.
Green Goddess Salad
- 12 oz frozen shelled edamame
- 2 tbsp olive oil
- 2/3 cup dry quinoa
- 8 oz raw spinach
- 1 cucumber sliced on the bias
- 1/2 cup shelled roasted pistachios roughly chopped
- 1/2 cup green onions sliced on the bias
- 1 avocado sliced into pieces
- Trader Joe's Orange Muscat Champagne Vinegar (or other citrus vinaigrette)
- flaky sea salt
- Preheat the oven to 375 °F.
- To a baking sheet, add edamame and toss with 2 tbsp of olive oil. Season with salt and pepper to taste. Roast for 20 – 25 minutes until edamame are slightly crunchy and browned.
- Cook quinoa according to package instructions.
- To a large salad bowl add spinach, roasted edamame, cooked quinoa, cucumber, pistachios, green onions, avocado slices. Top with Trader Joe's Orange Muscat Champagne Vinegar or similar citrus vinaigrette. Finish with a dash of flaky sea salt and black pepper.