Paleo Crisp Garden Salad with Creamy Green Goddess Dressing
Elevate your salad game with this Paleo Crisp Garden Salad featuring a vibrant medley of veggies and a luscious Creamy Green Goddess Dressing that’s as wholesome as it is flavorful. Packed with fresh, crunchy ingredients like romaine lettuce, cucumber, cherry tomatoes, and red bell pepper, this nutrient-rich salad is topped with creamy avocado for a satisfying bite. The star of the dish is the homemade Green Goddess Dressing, infused with fresh parsley, basil, cilantro, and a hint of garlic, blended with coconut milk and olive oil for a paleo-friendly, dairy-free indulgence. Perfect for a light lunch or side dish, this recipe comes together in just 20 minutes, delivering garden-fresh goodness in every forkful. Keywords: Paleo salad recipe, Green Goddess dressing, crisp garden salad, dairy-free salad dressing, healthy salad ideas.
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Recipe Information
Ingredients
- 1 head romaine lettuce
- 1 medium cucumber
- 1 cup cherry tomatoes
- 1 large carrot
- 1 medium red bell pepper
- 1 medium avocado
- 0.5 cup fresh parsley
- 0.25 cup fresh basil
- 0.25 cup fresh cilantro
- 1 large garlic clove
- 2 tablespoons lemon juice
- 0.25 cup olive oil
- 1 tablespoon apple cider vinegar
- 0.25 cup full-fat coconut milk
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
1. Wash and thoroughly dry the romaine lettuce. Chop or tear it into bite-sized pieces and place in a large salad bowl.
2. Peel the cucumber if desired and slice it into thin rounds or half-moons. Add to the salad bowl.
3. Halve the cherry tomatoes. Add to the bowl with the lettuce and cucumber.
4. Peel and grate the carrot, and thinly slice the red bell pepper. Add both to the salad bowl.
5. Dice the avocado and carefully add it to the salad, making sure to avoid mashing it.
6. For the Creamy Green Goddess Dressing, combine parsley, basil, cilantro, and the garlic clove in a blender or food processor.
7. Add the lemon juice, olive oil, apple cider vinegar, and full-fat coconut milk to the herbs in the blender.
8. Season with sea salt and black pepper, then blend until smooth and creamy. Taste and adjust seasonings if needed.
9. Pour the dressing over the salad, tossing gently to ensure even coating.
10. Serve immediately to enjoy the fresh, crisp flavors of the garden salad with the aromatic dressing.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 22.7 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3459 mg | 74% | |
*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.
