These days, I rarely include my name in a recipe title. But this one hit my taste buds so brightly that I just had to label it my own. This ‘Kathy’s’ Ultimate Green Goddess Salad is the green-goodness salad of my dreams.
Curly kale is coated in the yummiest green goddess dressing, and then tossed with avocado, kalamata olives, hemp seeds, pumpkin seeds, cucumber (or zucchini) cubes, celery and green pepper.
The combination of this dressing with the greens and fresh veggies and that pop of saltiness from the kalamata olives makes every bite end in a loud “Yummmmmmmmmmm.” Really.
So if you love a good marinated kale salad, give this one a try! (And if you don’t have time or feel like DIY-ing your dressing, I have a few options for you!)
Green Goddess Dressing
If you make the dressing as shown in the recipe – you will have a lot of leftover dressing. You can keep it covered in the fridge. Use within 3 days. I just end up making this salad a few days in a row.
If you do not have the time or ingredients to DIY a green goddess dressing you can do a few things…
- SIMPLE – Use a simple oil + vinegar or lemon juice dressing with salt and pepper added to taste. The mashed avocado in the salad will add some green goodness texture.
- HERBS – If you do use oil + vinegar as your dressing, try to add chopped basil if you can! If really adds another lovely layer of flavor.
- BUY IT – Use bottled dressing! Something with some pop to it. Lemon, vinegar, herbs. If you can find a green goddess in stores that will work great. I adore one by Gotham Greens! And if you can only find vegan creamy dressings, add a splash of lemon or vinegar to your greens to add that kick of brightness that this salad needs.
What Makes a Green Goddess Dressing?
It’s actually pretty simple. You have to add in some greens for that green goddess color, and a nice amount of fat for that richness.
Herbs like basil or even parsley can be used. Or use basic greens like spinach or kale. Scallions are another great add for color and flavor. To add depth and texture, you can add in some nuts or seeds. I love pumpkin seeds or walnuts. Avocado could even be used. Something bright is also needed – vinegar, lemon juice. And salt and pepper adds even more perk.
Basically, there really isn’t just one ‘green goddess’ salad dressing recipe, so feel free to tweak the one I created below, and add your own spin!
Protein in this Salad
Every Ultimate Green Goddess Salad needs a nice boost of protein. I love that the hemp seeds and pumpkin seeds boost healthy fats and protein a bit more! You could also add in beans, tempeh bacon or even cooked lentils or farro!
If you are looking for ways to boost your protein in a vegan diet, check out this post of mine: WHERE DO YOU GET YOUR PROTEIN ON A VEGAN DIET?
The avocado in this Ultimate Green Goddess Salad is so important! Don’t skip it. It gets mashed right into the leaves when tossing, then the other half is chopped over top. That mashed avocado adds so much texture and richness to those curly kale leaves.
Ready to feel like a salad superstar? Whip up my Ultimate Green Goddess Salad today!…
Ultimate Green Goddess Salad
- 5 cups curly kale, 1 bunch – thick stems removed
- 1 avocado
- 1/4 cup hemp seeds
- 1/4 cup pumpkin seeds, sprouted + salted
- 1/3 cup celery, chopped
- 1/2 cup cucumber, chopped
- 1 cup green bell pepper, chopped
- 2-4 Tbsp kalamata olives, pitted
- green goddess dressing to taste, – generous amount to fully marinate leaves
Green Goddess Dressing
- 3 Tbsp olive oil, extra virgin
- 1 cup fresh basil leaves, gently packed
- 4 Tbsp white vinegar
- 2 tsp Dijon mustard
- 3 Tbsp lemon juice
- 3 scallions, spiky ends removed
- 2 Tbsp agave syrup
- 1 clove garlic
- 1/2 cup pumpkin seeds
- water as needed to blend, start with 1/4 cup
- Start by blending up your green goddess dressing. Add the water last and only start with a small amount – adding more as needed to blend. You can also add more oil if you're ok with a richer dressing. Pour into a glass and place in the fridge until needed.
- Prep your veggies by removing the thick stems from the kale, washing and rinsing well – and squeezing out all the excess water from the kale leaves. you can also chop the kale into smaller pieces. Chop celery, bell pepper and cucumber.
- Add the kale, celery, bell pepper and cucumber (or zucchini) to a large mixing bowl. Also add in half of your avocado. You can gently chop it into the bowl. Then add in your pumpkin seeds and hemp seeds. Lastly, add in the olives. Add in about 3 Tbsp of dressing to start.
- Start tossing and mashing the salad briskly so that the avocado gets mashed into the leaves and the green goddess dressing marinates the leaves – and also softens them. Keep tossing until well combined and softened. Add more dressing as desired. I like A lot of dressing on this salad! That makes all the flavors very bold and every bite super cravable.
- Distribute the salad evenly into two serving bowls. Then thinly slice the rest of your avocado over top the salads. You can add additional pumpkin seeds and olives over top as well. Serve!
- large mixing bowl
- tongs or a large spoon or fork
- nutrition values do not include the dressing.
- you will have a lot of leftover dressing. You can keep it covered in the fridge. Use within 3 days. I just end up making this salad a few days in a row.
- you can also use another salad dressing when in a bind – the salad ingredients will still have amazing flavor, texture and nutrition!