Green Goddess with Avocado and Microgreens
Recipe Overview
Let’s talk about a salad so fresh and vibrant, it practically shines: our Green Goddess Salad. This bowl is brimming with nature’s finest jewel tones and textures.
We start with a base of peppery arugula, offering just the right kick. On top, you’ll find creamy avocado, tangy radishes, crisp cucumber, and a sprinkle of edamame for plant-based protein. Hard boiled eggs provide another rich, satisfying element, balanced by the salty punch of feta. A scattering of microgreens and pumpkin seeds amp up both nutrition and crunch factor.
The real star here is the herby Green Goddess dressing. One taste of its bright, creamy flavor and you’ll be hooked. It’s the perfect complement to all those fresh, earthy flavors.
Jihi Kitchen Tip: If you have any extra leftover dressing, use it on your favorite lean protein like chicken, tofu, or fish.
About Our
Green Goddess Salad with Avocado and Microgreens
For a salad worthy of the Goddess name, we start with a base of peppery arugula, offering just the right kick. On top, you’ll find creamy avocado, tangy radishes, crisp cucumber, and a sprinkle of edamame for plant-based protein. Hard boiled eggs provide satiation that lasts and are perfectly balanced by the salty punch of optional feta. A scattering of microgreens and pumpkin seeds amps up both nutrition and crunch factor.
The real star here is the herby Green Goddess dressing. One of the best blends to ever come out of the Jihi Kitchen, one taste of its bright, creamy flavor and you’ll be hooked.
Cycle hacking™ with jihi
The Green Goddess Salad is an excellent Cycle Hack for various phases of the menstrual cycle. During the follicular phase, the combination of nutrient-dense greens and healthy fats from avocado supports rising energy levels and cell regeneration. In the ovulating phase, the rich protein from eggs and the plant-based protein from edamame provide the essential nutrients needed for high energy and optimal hormone production. For the luteal phase, the anti-inflammatory properties of ingredients like arugula, cucumber, and microgreens help reduce PMS symptoms and support hormonal balance. This vibrant and nourishing meal is perfect for maintaining overall health and well-being throughout your cycle, and will keeping you feeling like a Goddess all month long.
Jihi Cycles
exactly when you need THEM MOST.
What You'll Need
ARUGULA
Peppery, lively greens create a bright base for the salad. Their slightly bitter note is balanced by other vibrant flavors.
AVOCADOS
Silky, nutrient-dense gems that lend a creaminess and dose of healthy fats.
CUCUMBER
Cool, crisp, and refreshing, cucumber lends both hydration and palate cleansing.
EDAMAME
Young soybeans contribute plant-powered protein and a pleasant pop of sweetness.
EXTRA VIRGIN OLIVE OIL
The salad dressing’s backbone, quality extra virgin olive oil enhances nutrient absorption.
FETA
Salty and tangy, feta’s distinct flavor cuts through the richness while providing calcium.
FRESH HERBS
Aromatic and sweet, fresh basil and oregano leaves bring herbaceous flavor to the dressing.
GARLIC
Punchy and pungent, garlic’s aroma ties the Mediterranean flavors together.
HARD BOILED EGGS
Simple yet incredibly satisfying. They provide quality protein and richness to ground the dish.
HONEY
A touch of floral sweetness that balances the tangy dressing.
LEMON JUICE
Tart and invigorating, its citrus notes lift and amplify the herb flavors. Be sure to use fresh lemon juice for the best flavor.
MICROGREENS
Microgreens pack a serious nutritional punch with vitamins and antioxidants.
PUMPKIN SEEDS
These roasted pepitas add a tasty crunch for added texture.
RADISHES
Beautiful radish coins add a zingy, peppery crunch and vibrant color. Use your favorite variety whether they are pink, white, or purple (or a combination of the three like we use).
SALT
An essential seasoning that makes all the flavors pop on your palate.
WHITE WINE VINEGAR
Bright acidity in the dressing. You can also use champagne vinegar, if preferred.
PLAIN GREEK YOGURT
Creamy yogurt creates a light dressing base packed with probiotics.
How to Make
Green Goddess Salad with Avocado and Microgreens
PREPARE INGREDIENTS
Measure out all of the ingredients for the salad dressing and salad that do not need to be sliced, minced, etc. Roughly chop basil and oregano leaves. Peel and mince garlic cloves. If you haven’t already, hard boil your eggs. You can also make them soft-boiled, if preferred. Remove the pits from the avocados and slice. Thinly slice radishes and cucumber.
MAKE DRESSING
Add all of the ingredients for the dressing to a blender. Blend until smooth and creamy. The herbs should be completely broken down.
ASSEMBLE THE SALAD
Add arugula to a salad bowl or platter. Assemble the ingredients on top, arranging the hard boiled eggs, sliced avocado, pumpkin seeds, microgreens, edamame, radishes, cucumber, and feta, as desired. Drizzle with dressing and serve immediately.
FAQs
Can I make the dressing ahead of time?
Yes, the dressing can be made ahead of time and stored in the fridge in an airtight container for up to 1 week. Shake the dressing well before serving.
Is the green goddess dressing gluten free?
Yes, the green goddess dressing and the salad are both gluten free.
How can I make this recipe vegan?
To make the recipe vegan, do not use the feta cheese or eggs. Use a vegan-friendly yogurt to make the dressing.
Still hungry?
By honoring the wisdom of whole, seasonal foods, our Green Goddess Salad empowers you to tune into your body’s needs and embrace true nourishment. We hope it inspires you to approach your own meals with the same thoughtfulness and care.
For another vibrant and nutritious option, try our Rainbow Superfood Salad Bowls, featuring a wide variety of plant-based ingredients.
If you’re looking to boost your immunity, our Immune-Boosting Citrus Salad with Microgreens is refreshing and flavorful, perfect for supporting your health all year round.
Green Goddess Salad with Avocado and Microgreens
Ingredients
Dressing
- 1/2 cup olive oil extra virgin
- 2 Tbsp white wine vinegar
- 1/2 lemon
- 1/3 cup fresh basil
- 2 tbsp fresh oregano (can substitute 2 tsp of dried if fresh is not available)
- 2 cloves garlic
- 2 Tbsp honey
- 2 Tbsp plain Greek yogurt
- 1 tsp salt
Salad
- 4 cups arugula
- 4 eggs
- 2 avocados
- 1/4 cup pumpkin seeds
- 1/2 cup microgreens
- 1/2 cup edamame (frozen is fine)
- 1 cup radishes
- 1 cucumber
- 2 oz feta crumbles
Instructions
- Fill a small pot a little more than halfway with water, and bring to a boil. Prepare a small bowl with ice and cold water to move your eggs to when they're ready.
- While water heats up, prepare the produce. Wash basil leaves, arugula, microgreens, radishes, and cucumber. Remove stems and roughly chop the basil. Thinly slice the radishes and cucumber. Peel and mince garlic cloves. Remove the pits from the avocado and slice.1/3 cup fresh basil, 2 cloves garlic, 4 cups arugula, 1/2 cup microgreens, 1 cup radishes, 1 cucumber, 2 avocados
- Boil the eggs for 5-12 minutes depending on your desired level of doneness (a slightly set runny yolk takes around 6 minutes, whereas a fully set yolk takes around 9-12 minutes). Carefully remove eggs and place in bowl of cold water.4 eggs
- Juice the half of lemon. Add the lemon juice and all of the ingredients for the dressing to a blender. Blend until smooth and creamy - the herbs should be completely broken down.1/2 cup olive oil, 2 Tbsp white wine vinegar, 1/2 lemon, 1/3 cup fresh basil, 2 tbsp fresh oregano, 2 cloves garlic, 2 Tbsp honey, 2 Tbsp plain Greek yogurt, 1 tsp salt
- Add arugula to a salad bowl or platter as the base for the salad. Assemble the ingredients on top, arranging the hard boiled eggs, sliced avocado, pumpkin seeds, microgreens, edamame, radishes, cucumber and feta as desired.4 cups arugula, 4 eggs, 2 avocados, 1/4 cup pumpkin seeds, 1/2 cup microgreens, 1/2 cup edamame, 1 cup radishes, 1 cucumber, 2 oz feta crumbles
- Drizzle with dressing and serve immediately!