Spring Salad with Green Goddess Dressing | Nourished By Nutrition
Spring Salad with Green Goddess Dressing

A light and fresh spring salad with green goddess dressing! A mix of seasonal veggies topped with fresh herbs, jammy soft-boiled eggs and a dairy-free green goddess dressing. Serve as an entree or add more protein for a heartier meal!

Spring salad with jammy eggs and green goddess dressing made with cashews. Dairy-free.

As the weather gets warmer I always crave light and fresh salads with a flavorful dressing that makes them absolutely crave-worthy. Salads also make it easy to pack in a ton of nutrients by using a variety of seasonal veggies. This spring salad with green goddess dressing checks all the boxes of being fresh, flavorful, nutrient-rich and so delicious it’s crave-worthy. 

Spring salad with Green Goddess Dressing

This simple spring salad with dairy-free green goddess dressing is one of my favorite recipes. The salad uses a mix of fresh and crunchy spring produce like tender greens, snap peas, radishes, and fresh herbs. But this salad lends to versatility. Feel free to use what’s available near you, or what seasonal produce looks the best at the farmers market or a grocery store and focus on making a flavorful dressing.

Now this dressing makes the salad! This cashew-based green goddess dressing packs in the flavor. Raw cashews get blended together with fresh herbs, garlic, a squeeze of lemon and thinned out with Essentia ionized alkaline water. The dressing is so herbaceous and zingy. It’s deliciously addicting and can take any meal to the next level. Toss it together with potatoes for light and refreshing to potato salad. Drizzle it on roasted vegetables or on avocado toast. Use it to top fish, chicken, grain bowls or pasta! It’s a versatile way that adds spring flavor to every dish.

Spring salad with jammy eggs and green goddess dressing made with cashews. Dairy-free.

Spring salad with jammy eggs and green goddess dressing made with cashews. Dairy-free.

How to Make Dairy-Free Green Goddess Dressing?

The herbaceous cashew dressing comes together quickly in a blender. You’ll need variety of herbs like parsley, dill, chives and tarragon, raw cashews cashews, fresh garlic, a squeeze of lemon and Essentia Ionized Alkaline water to thin it all out. 

Start by soaking your cashews. This makes the cashews blend into a silky smooth cream. I recommend using a quick soak method with boiling water. Simply, place the cashews in a bowl and cover with boiling water. Let them sit for about 10 minutes. Then, strain and they’re ready to use.

Next, blend the ingredients. Add the the cashews and ½ cup of Essentia ionized alkaline water to a blender or food processor. Blend until completely smooth. Add in an additional ¼ cup of water and the remaining dressing ingredients. Blend until the herbs are finely chopped or continue blending until the dressing takes on a beautiful green hue. Add more water if necessary to reach desired consistency. 

How to make perfect Jammy eggs?

Bring a small pot water to a boil. Using a spoon, carefully add eggs. The eggs will be jammy at around 7 minutes; if you’re like me and prefer slightly firmer yolks, leave them in for another minute. Take the pot of the heat and carefully pour the water into the sink while running cold water over the eggs. This helps stop the cooking process. You can also use a slotted spoon to remove the eggs from the pot and submerge them in cold water or an ice bath. Remove the eggs from the water and peel. Slice into jammy egg perfection!

Spring salad with jammy eggs and green goddess dressing made with cashews. Dairy-free.

Why I Love Essentia Ionized Alkaline Water

I love using Essentia ionized alkaline water in this dressing or any time a recipe calls for water because its smooth and pure taste doesn’t interfere with the other ingredients. This lets the true flavors of the ingredients shine. I find that using regular water leaves the dressing somewhat dull and muted. This isn’t the case with Essentia. Plus, I find that it helps the dressing stay fresh in the fridge.

Spring salad with jammy eggs and green goddess dressing made with cashews. Dairy-free.

More Spring Recipes You’ll Love

If you make this recipe, please leave a comment below and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations!

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Spring Salad with Green Goddess Dressing

A light and fresh spring salad with green goddess dressing! A mix of seasonal veggies topped with fresh herbs, jammy soft-boiled eggs and a dairy-free green goddess dressing. Serve as an entree or add more protein for a heartier meal!

This salad serves 1-2 but can easily be multiplied to serve more. The dressing makes extra; about 1 ½ cups.

  • Author: Jessica Bippen
  • Prep Time: 20 min
  • Total Time: 20 minutes
  • Yield: 1-2 servings 1x

Ingredients

Scale

Green Goddess Dressing

  • 1 cup raw cashews (covered in boiling water and soaked for 10 minutes)
  • 1/3 cup packed dill leaves
  • 1/3 cup chopped chives
  • 1/3 cup packed parsley leaves 
  • 2 tablespoons packed tarragon leaves
  • 1 large garlic clove, peeled (about 2 teaspoons)
  • 2 teaspoons drained capers
  • 23 tablespoons fresh lemon juice (from one large lemon)
  • 1/2 teaspoon salt 
  • ¾1 cup Essentia water, divided

For the Salad

  • 23 cups tender greens (Gem lettuce, Spring mix, butterhead, arugula, etc.)
  • 1 small Persian cucumber, sliced
  • 3 small radishes, sliced
  • ½ cup snap peas, chopped
  • ¼ cup microgreens
  • 2 tablespoons dill leaves
  • 2 tablespoons parsley leaves
  • 12 soft boiled eggs, sliced

Instructions

Make the Dressing: In a blender or food processor, combine the cashews with ½ cup of Essentia’s ionized alkaline water. Blend until completely smooth. Add in an additional ¼ cup of water and the remaining dressing ingredients. Blend until the herbs are finely chopped or continue blending until the dressing takes on a beautiful green hue. Add more water if necessary to reach desired consistency. 

Assemble the salad: Layer the greens, cucumbers, radishes, snap peas, microgreens, and herbs in a bowl and toss. Immediately before serving, top salad with a few spoonfuls of dressing and toss again; reserve the remaining dressing for another use. Add the eggs on top. Enjoy!

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton

 

 

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