Spring Salad with Green Goddess Dressing - Nourished By Nutrition Print

Spring Salad with Green Goddess Dressing

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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.



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


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!