Nut-Free Crisp Garden Salad with Creamy Green Goddess Dressing
Fresh, vibrant, and allergen-friendly, this Nut-Free Crisp Garden Salad with Creamy Green Goddess Dressing is a perfect tribute to the bounty of the season. Packed with crunch from romaine lettuce, cucumber, radishes, and shredded carrots, and bursts of sweetness from cherry tomatoes and bell peppers, it delivers a satisfying medley of textures and flavors. The star of the dish is the luscious, homemade Green Goddess dressing—a nut-free blend of ripe avocado, Greek yogurt, fresh basil, parsley, chives, and a splash of zesty lemon juice that’s velvety smooth and irresistibly creamy. Ready in just 20 minutes, this gluten-free, wholesome garden salad makes for a light lunch or dinner side and is sure to impress at picnics, parties, or casual gatherings. Perfect for the health-conscious foodie, this recipe is a celebration of clean eating that doesn’t compromise on taste or indulgence.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 medium Cucumber
- 200 grams Cherry tomatoes
- 100 grams Shredded carrots
- 1 medium Red bell pepper
- 5 small Radishes
- 1 large Avocado
- 10 grams Fresh basil leaves
- 15 grams Fresh parsley leaves
- 10 grams Chives
- 30 ml Lemon juice
- 120 grams Greek yogurt
- 60 ml Olive oil
- 1 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the vegetables. Wash the romaine lettuce thoroughly, pat it dry with a clean cloth or paper towels, and chop it into bite-sized pieces. Transfer the chopped lettuce to a large salad bowl.
Peel the cucumber, slice it in half lengthwise, and use a spoon to scrape out the seeds. Slice the cucumber into thin half-moons and add to the salad bowl.
Rinse the cherry tomatoes and slice them in half. Add them to the bowl with the lettuce and cucumber.
Julienne the red bell pepper after removing the seeds and core. Add to the bowl.
Thinly slice the radishes and add them to the salad.
Scatter the shredded carrots over the top of the salad.
Now, prepare the creamy Green Goddess dressing. In a blender or food processor, combine the ripe avocado flesh, fresh basil leaves, parsley leaves, and chives.
Add lemon juice, Greek yogurt, olive oil, a peeled garlic clove, salt, and black pepper to the blender.
Blend the mixture until smooth and creamy, stopping to scrape down the sides as necessary. Taste and adjust seasoning if needed.
Before serving, pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Serve the salad immediately, garnished with a few extra herbs if desired.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 31.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3883 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
