High Protein Green Goddess Salad

If you’re looking for a protein and nutrient-dense salad, but don’t want to compromise on taste, look no further! This High Protein Green Goddess Salad is a combination of our Big Mac Salad and our Green Goddess Salad.

When we initially tried the original Green Goddess Salad, we were blown away by the flavor and texture but felt like it was missing the protein component that we like to have in our meals. As a result, we created this equally but slightly more filling version for all our protein enthusiasts out there!

What stands out

Similar to our Green Goddess Salad, this salad includes all the necessary Green Goddess components that make it refreshing, creamy and addictive just like the OG version. Not to mention, it features a dressing we could CHUG! The salad is not only visually appealing with its vibrant green color, but the mix of flavors and textures will have you hooked.

The best part is that this salad is completely customizable. Swap out the protein source, add veggies, or use different greens for the salad base – it’s totally up to you! One thing is for sure, though: once you make this chug-worthy dressing you’ll be using it way more than you anticipated; we guarantee it.

How to Prepare

Heat avocado or olive oil in a pan.

Sauté finely diced yellow onion until translucent.

Add extra lean ground turkey (or preferred ground meat) and cook until golden and liquid evaporates (about 10 minutes).

Add finely diced garlic and seasonings; stir for a minute and remove from heat.

Chop iceberg lettuce and English cucumber finely.

In a blender combine olive oil, lemon juice, yogurt or sour cream, jalapeño (optional), avocado, parsley, salt, cold water (if needed), and honey Dijon mustard. Blend until smooth.

In a bowl, combine chopped lettuce, cucumber, and cooked protein.

Pour the prepared dressing over the salad.

Enjoy as is or with tortilla chips.

Kitchen tip

Not only is this dressing great on salads, but it’s also on wraps, as a dip, on top of chicken skewers, or anything else you like.

Swaps

Feel free to personalize this High Protein Green Goddess Salad by exploring various protein options and ingredient substitutions based on your preferences and dietary choices. Don’t forget to let us know in the comments what you try!

1. Use chickpeas tofu, or a plant-based meat substitute for a vegetarian or vegan option.
2. For the salad base, you could use different types of greens such as spinach, arugula, or kale.
3. Add cherry tomatoes bell peppers or red onion for some extra veggies.
4. If you don’t like honey Dijon mustard leave it out. Alternatively, you can use regular Dijon and add a touch of maple syrup, honey, or agave to it.
5. For the dressing, feel free to experiment with other fresh herbs like cilantro, basil, or dill for different flavor profiles.
6. This dressing is not only good on salads but it’s also on wraps, as a dip, on top of chicken skewers, or anything else you like.
7. To make this salad dairy-free you can use dairy-free yogurt or sour cream.

Questions

What can we use instead of parsley?

Cilantro instead of parsley would work fine.

Can we use the dressing for anything else?

Yes! This dressing is not only good on salad, but it’s also on wraps, on its own as a dip, or on anything else you like!

What can we use instead of honey dijon?

If you don’t like honey Dijon mustard, leave it out. Alternatively, you can use regular Dijon and add a touch of maple syrup, honey, or agave to it.

How do we store the salad and dressing?

This salad is, but keep the dressing separate in the fridge. It will go soggy faster unless you use cabbage or kale instead.

How can we make this salad Vegan or Vegetarian?

You could prepare this salad with roasted chickpeas, tofu, or a plant-based ground meat substitute.

Ingredients

Makes 3 servings

The Salad

• drizzle of avocado or olive oil
• 450 grams extra lean ground turkey, or any ground meat you like
• 1 small yellow onion, finely diced
• 4 cloves of garlic, finely diced
• salt and pepper, to taste
• chilli powder or chilli pepper, optional
• ½ iceberg lettuce, finely chopped
• ½ english cucumber, finely chopped

The Dressing

• ¼ cup olive oil
• ½ lemon, juiced
• ½ cup plain yogurt, or sour cream
• ¼ jalapeño, optional
• ½ avocado, pit removed
• ½ cup parsley
• salt, to taste
• 1 tablespoon honey dijon mustard
• splash of cold water, if needed

Equipment

• Nakiri Knife
• Blender
• Redmond Real Salt
• Cutting Board
• Ceramic Pans
• Measuring Cups + Spoons
• Mixing Bowls
• Liquid Measuring Cup

Method

The Salad

1. In a pan on medium-high heat add the oil of choice.
2. Add the onions to a pan and sauté them for a few minutes until they become translucent. After that, add any type of lean ground meat that you prefer and start breaking it up while frying until all of the liquid has evaporated and it starts to turn golden brown. This usually takes about 10 minutes
3. Add garlic and seasonings to taste, stir for a minute, and remove from heat.
4. Slice and dice the lettuce and cucumber.
5. Add the ground turkey to a bowl with the lettuce and cucumber.

The Dressing

1. For the dressing, add all of the ingredients to a blender, and blend until smooth. You can thin it out with cold water if needed.
2. Pour the dressing on top and enjoy with tortilla chips or as is.