Refreshing Green Goddess Salad with Creamy Yogurt Dressing

Enjoy a vibrant Green Goddess Salad featuring fresh ingredients and a creamy yogurt dressing for a quick and healthy meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Healthy

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

1 cup Snap Peas or Celery Stalks for a different texture
1 cup Broccoli Crown chopped into florets
2 cups Bibb, Butter, or Romaine Lettuce or substitute spinach or kale
2 cups Baby Arugula can be omitted
1 medium English Cucumber quarter and slice thinly
1/4 cup Green Onions chopped

For the Dressing

1 cup Plain Greek Yogurt can be nonfat, low-fat, or whole
3 tablespoons Fresh Lemon Juice use fresh for best taste
2 tablespoons Extra-Virgin Olive Oil adjust to taste
1 cup Mixed Fresh Herbs up to 1 cup of parsley and balance with stronger herbs
1 clove Garlic minced
1 teaspoon Worcestershire Sauce dash for umami
1 teaspoon Onion Powder optional if using chives

Seasoning

to taste Kosher Salt
to taste Pepper
1 medium Avocado use half in salad, reserve half for topping

Equipment

Mixing bowl
Cutting board
Knife

Method

Step‑by‑Step Instructions

Wash your vegetables thoroughly. Thinly slice the snap peas or celery sticks and chop the broccoli crown into fine florets.
Add lettuce and baby arugula to the bowl. Quarter and slice the English cucumber thinly, then toss it in.
In a separate bowl, mix the Greek yogurt dressing and spoon it over the fresh vegetables. Toss everything together.
Season with kosher salt and pepper to taste, and add the remaining cubed avocado on top.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 30IUVitamin C: 50mgCalcium: 5mgIron: 4mg

Notes

Store leftovers in airtight containers for up to 1 day. Keep dressing separately for best freshness.

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