This salad is vegan and incredibly filling – a big bowl of lettuce and radicchio smothered in a creamy, herby Green Goddess dressing made with avocado. Roasted beet, cucumber and cherry tomato slices make eating your vegetables wonderfully easy. The sunflower seeds increase the protein content to 7 grams per serving – and provide a nice crunch. Increase the protein content even more with some edamame to make it a complete meal.
Active time: 10 minutes Total time: 10 minutes
Vegan Green Goddess Salad
Ingredients
For the dressing
- 1 medium avocado, pitted and peeled
- 1/4 cup (14 g) mixed tender herbs such as basil, chives, dill or tarragon, chopped
- 1/4 cup (59 ml) lemon juice
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 tbsp tahini
- 1 small garlic clove, peeled
- 1/4 tsp salt
- 1/4 tsp black pepper
For the salad
- 1 7 oz. (198g) bag of mixed baby greens with radicchio
- 1/4 cup (14 g) mixed tender herbs such as basil, chives, dill or tarragon, chopped
- 1 cup (85 g) cherry tomatoes, halved
- 1 cup (170 g) roasted beets, peeled and sliced
- 1/2 cucumber, halved lengthwise and thinly sliced
- 1/2 cup (57 g) roasted sunflower seeds
Directions
Mix avocado flesh, herbs, lemon juice, maple syrup, garlic and salt in a blender. Add 1/4 cup (59 ml) water and stir until smooth.
To make the salad, combine the vegetables, herbs and 1/2 cup (118 ml) of the dressing and pile the salad on four plates. Spread cherry tomatoes, beets and cucumbers on top. Add the remaining dressing to each salad. Sprinkle with the sunflower seeds and serve.
Servings: 4 | Serving Size: About 2 cups (155 g) lettuce, 1/4 cup (59 ml) dressing
Nutritional values (per serving): Calories: 277; Total Fat: 21g; Saturated fat: 3g; Monounsaturated fat: 9 g; Polyunsaturated fat: 8 g; Cholesterol: 0mg; Sodium: 201 mg; Carbohydrates: 20g; Fiber: 7g; Sugar: 8g; Protein: 7g
Nutritional Bonus: Potassium: 743 mg; Iron: 14%; Vitamin A: 13%; Vitamin C: 29%; Calcium: 9%
Originally published February 2020; Updated January 2026
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