Supercharged greens for a new take on the Green Goddess Salad
Green Goddess Salad
After a crazy week, I found myself falling off the wagon with skipped meals and seeking comfort in the warm embrace of a fresh baguette or three. When that happens there’s nothing better than a super healthy green salad to hit the reset button and jolt yourself back on track. A stash of green veggies is reassuringly fresh, vibrant and nutritious – and you just know it’s going to do wonders.
I’m calling this my Green Goddess Super Salad. Super because it’s packed with antioxidants, and fiber from leafy kale, sprouts and seeds. And Goddess…well, because it’ll make you feel a little extraordinary and invincible (a little heavy on the hyperbole, I know, but just go with it). You could use any combo of greenery you like, but start with a base of dark leafy greens like kale, swiss chard or spinach.
Actually, the Green Goddess Salad was originally concocted in 1923 in San Francisco and remained a mainstay of retro cooking for decades. Creamy and rich with a base of mayonnaise and sour cream blended with anchovies and fresh green herbs, the dressing was typically served on iceberg or romaine lettuce with little nutritional value – kind of defeating the purpose of a salad IMO. This variation uses non-fat yogurt and tahini for a lighter take.
- 4 cups baby kale leaves
- 2 cup spinach leaves
- 1 cup fresh green peas (or frozen, and thawed)
- 1 cup flat Italian parsley leaves
- 1 cup snap peas
- 1 cup chopped cucumber
- ½ cup plain fat-free yogurt
- 1 tbsp tahini
- 1 tbsp fresh Italian parsley, finely chopped
- 1 tbsp chives, finely chopped
- 1 tbsp olive oil
- juice of 1 lemon
- salt and pepper to taste
- To make the dressing, whisk all ingredients together and set aside.
- Combine salad ingredients in a large bowl. Add 4 – 5 tablespoons dressing and toss well.
- Serve salad on its own or with grilled shrimp or chicken.