Whole30 Crisp Garden Salad with Creamy Green Goddess Dressing
Elevate your salad game with this vibrant Whole30 Crisp Garden Salad with Creamy Green Goddess Dressing—a refreshing and nutrient-packed dish perfect for clean eating enthusiasts. This wholesome recipe features a medley of crisp romaine lettuce, crunchy cucumbers, sweet cherry tomatoes, and a colorful assortment of fresh vegetables like carrots, radishes, and red bell peppers. The star of the show, however, is the luxuriously creamy Green Goddess Dressing, made from ripe avocado, fresh herbs like basil, parsley, and chives, and a zesty splash of lime. Completely dairy-free, gluten-free, and Whole30-approved, this salad comes together in just 20 minutes, making it the ideal addition to your healthy meal rotation. Serve it as a side to complement any main course or enjoy it as a satisfying standalone meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head romaine lettuce
- 1 medium cucumber
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 1 large carrot
- 5 small radishes
- 1 medium avocado
- 0.5 cup extra virgin olive oil
- 0.5 cup fresh basil leaves
- 0.25 cup fresh parsley
- 3 tablespoons fresh chives
- 2 tablespoons lime juice
- 1 clove garlic
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the vegetables: Wash and dry all vegetables thoroughly.
Chop romaine lettuce into bite-sized pieces. Slice the cucumber into thin rounds.
Halve the cherry tomatoes, remove seeds from the red bell pepper and slice it into thin strips.
Peel the carrot and cut it into matchsticks or thin rounds, as preferred. Slice radishes thinly.
In a large salad bowl, combine the prepared romaine lettuce, cucumber, cherry tomatoes, bell pepper, carrot, and radishes.
For the Creamy Green Goddess Dressing, halve the avocado, remove the pit, and scoop out the flesh into a blender or food processor.
Add extra virgin olive oil, fresh basil leaves, fresh parsley, fresh chives, lime juice, a peeled garlic clove, salt, and black pepper to the blender.
Blend until the dressing is smooth and creamy. Taste and adjust seasoning if necessary.
Drizzle the dressing over the salad and toss gently to combine. Ensure all vegetables are well coated.
Serve immediately as a fresh, crisp addition to any meal, or as a standalone light lunch.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 24.0 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3316 mg | 71% | |
*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.
