Green Goddess Chopped Salad Hemp Seeds (Printable)
Fresh vegetable bowl with creamy herb dressing and protein-rich hemp seeds for a nutritious meal.
# What You’ll Need:
→ Salad Components
01 - 2 cups romaine lettuce, finely chopped
02 - 1 cup cucumber, diced
03 - 1 cup cherry tomatoes, quartered
04 - 1 cup radishes, thinly sliced
05 - 1 avocado, diced
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/2 cup fresh parsley, chopped
09 - 1/3 cup hemp seeds
→ Green Goddess Dressing
10 - 1/2 cup Greek yogurt or dairy-free alternative
11 - 1/4 cup mayonnaise
12 - 1/4 cup fresh basil leaves
13 - 2 tablespoons fresh chives
14 - 2 tablespoons fresh tarragon or additional parsley
15 - 2 tablespoons lemon juice
16 - 1 tablespoon olive oil
17 - 1 garlic clove
18 - 1/2 teaspoon sea salt
19 - 1/4 teaspoon black pepper
# How-To Steps:
01 - In a large salad bowl, combine the romaine lettuce, cucumber, cherry tomatoes, radishes, avocado, red bell pepper, red onion, and fresh parsley.
02 - In a blender or food processor, combine the Greek yogurt, mayonnaise, basil, chives, tarragon, lemon juice, olive oil, garlic, salt, and black pepper. Blend until completely smooth and vibrantly green.
03 - Pour the freshly prepared Green Goddess dressing over the chopped salad vegetables. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
04 - Sprinkle hemp seeds generously over the dressed salad immediately before serving. Serve chilled to maintain crisp texture.
# Expert Advice:
01 -
- The hemp seeds add this incredible nutty crunch while secretly packing a complete protein punch
- You get that restaurant-quality Green Goddess dressing without spending twenty dollars on a bottle
02 -
- I learned the hard way that adding the dressing too far in advance makes for a sad, wilted salad even with hearty vegetables like these
- The hemp seeds lose their crunch if they sit in the dressing so they really must be added as the very last step
03 -
- Toast your hemp seeds in a dry pan for 2 minutes before adding them, and thank me later for the depth of flavor
- Double the dressing recipe and keep it in your fridge for instant salads all week long