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Portrait image of Green Goddess Salad with Avocado and Microgreens

Green Goddess Salad with Avocado and Microgreens

Vibrant greens, creamy avocado, and a lush herb dressing collide in our Green Goddess Salad. Anti-inflammatory, immunity-boosting ingredients provide flavorful nourishment in a hearty salad that's ideal for lunch or dinner.
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Prep Time 20 minutes
Total Time 20 minutes
Course Lunch
Cuisine American
Servings 4
Calories 616 kcal

Ingredients
  

Dressing

  • 1/2 cup olive oil extra virgin
  • 2 tbsp white wine vinegar
  • 1/2 lemon
  • 1/3 cup basil
  • 2 tbsp fresh oregano can substitute 2 tsp of dried if fresh is not available
  • 2 clove garlic
  • 2 tbsp honey
  • 2 tbsp Greek yogurt plain
  • 1 tsp salt

Salad

  • 4 cups arugula
  • 4 egg
  • 2 avocado
  • 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 basil, 2 clove garlic, 4 cups arugula, 1/2 cup microgreens, 1 cup radishes, 1 cucumber, 2 avocado
  • 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 egg
  • 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 basil, 2 tbsp fresh oregano, 2 clove garlic, 2 tbsp honey, 2 tbsp 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 egg, 2 avocado, 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!

Nutrition

Calories: 616kcalCarbohydrates: 28gProtein: 15gFat: 52gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 33gTrans Fat: 0.02gCholesterol: 177mgSodium: 837mgPotassium: 1001mgFiber: 11gSugar: 13gVitamin A: 1133IUVitamin C: 28mgCalcium: 234mgIron: 4mg
Note: Nutrition facts are only estimates and actual amounts may vary.
Keyword chopped salad, green goddess