Green Goddess Spring Salad

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Spring is the perfect season to enjoy as many fresh ingredients, and new ingredients, as many new produce items are available. As you known, we love to eat with the seasons! That’s why we’ve paired this green goddess dressing with juicy tangerine, creamy avocado, and a crisp bowl of spring mixed greens.

Green goddess dressing has seen a large increase in popularity due to social media food videos. After people see how easy the dressing is to make, in addition to how nutritious it is, they want to make it. Although green goddess recipes vary, the general recipe calls for a lot of fresh herbs, lemon juice, oil, vinegar, and seasonings. In the case of this recipe, we abandoned the raw vegan nature and went straight to veganism. Why is that? Well, we decided to use vegan yogurt to enhance the creaminess of the dressing. Besides that yogurt, everything else in this recipe is raw vegan. Should you choose to eliminate the yogurt, the dressing will still taste great, but it won’t be as creamy.

Spring mixed greens offer a variety of lettuces that are harvested in early spring. Typically, the mix includes spinach, red leaf lettuce, and romaine lettuce, but varieties can vary by brand, location, and availability. Eating a mixed bag of greens like this is a great way to get your daily dose of leafy greens. Plus, you don’t have to worry about chopping a head of lettuce if you use this bag, and that’s one less thing to prep!

Green Goddess Spring Salad
  • Prep Time:15m
  • Total Time:15m


For the Salad

  • 4 c spring mixed greens
  • 1 avocado, peeled, pitted, and cubed
  • 1 large tangerine, peeled and segmented

For the Dressing

  • 1 c plain vegan Greek yogurt
  • 1 tsp. apple cider vineger
  • 1/4 c olive oil
  • 1/4 c green onion
  • 1 c parsley
  • 1 c basil
  • 1/2 lemon, juiced
  • 1 pinch sea salt


For the Salad

  1. Rinse the greens in a colander or salad spinner before adding them to a large salad bowl.
  2. Add the cubed avocado and segmented tangerine to the bowl and toss gently to combine. Set aside while you make the dressing.

For the Dressing

  1. Add all of the ingredients to a blender and blend until smooth and creamy. If the dressing is too thick, you can thin it out by adding a tablespoon or two of water.
  2. Pour the dressing over the salad and toss to coat all the ingredients. Serve immediately and enjoy.
  3. You can store leftover dressing in an airtight container in the fridge for about up to five days, but ideally consume it within three days.


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