green goddess salad


Y’all, I’m still recovering from the sugar coma that this amazing four-layer chocolate cake put me in. (Sidenote: Sometimes I like to say y’all… I’ve been watching too much Paula Deen lately.)  In the event that you decided to bake an elaborate cake on any old random Wednesday (or for a birthday/ BBQ/ whatever else one might bake a cake for), here’s a salad to help reverse said sugar-induced coma.


I’ve had trouble writing this post for, well, a few weeks now. I’m not sure why… but of course it just so happens that I decide to give it another shot when I kinda/sorta/probably should be reading about marketing instead.

(Can we just take a minute to talk about how ridiculously expensive textbooks are?  Because they are.  Come on McGraw Hill, I could’ve put that money towards all kinds of cool kitchen gadgets and ingredients.)


Boston this time of year is absolutely beautiful.  It’s sunny and green, warm but not piercingly hot.  It’s perfect for wandering through the city, eating dinner on a restaurant’s outdoor patio, and roaming through the local farmers market.
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Last Friday my roommates and I decided to go on our weekly shopping trip (our fridge was basically empty Friday morning, and our pantry, while pretty full, mainly contained baking supplies and a big jug of maple syrup).  We walked about a mile to check out one of the farmers markets, then stopped off at two other supermarkets.  One granny cart of groceries later, we were ready to head back.

I kid you not, as soon as we started to walk back, it started to rain. And not just a wimpy rain, but a heavy one – an undeniably heavy rain.  Along the way, we made a few stops to take cover and wait out the bad weather.  But literally every time the rain seemed to lighten up and we optimistically stepped outside, it started to pour – hard.  Ultimately, we made the last (and most arduous) leg of our trip home in a torrential downpour.  By the time we got home, our clothes were soaked through, feet slippery and wet, and paper grocery bags completely useless.

(And I can’t forget to mention that it pretty much stopped raining right when we got back.  The cherry on top of a debacle of an afternoon, for sure.)

It was hilarious.


Don’t be confused by the name of this recipe, because this salad doesn’t have the typical Green Goddess flavors.  Green Goddess dressing usually contains lemon juice, anchovies, tarragon and is made with mayo and sour cream.  I decided to make this salad lighter by using Greek yogurt (trust me, you won’t miss the heavy mayo or sour cream) in combination with some red wine vinegar, parsley, basil, and scallions.  In the salad itself, the combination of romaine and broccoli is wonderfully crunchy, while the raw mushrooms lend a unique meatiness and the red onions add an (almost contradictory) sharp sweetness.  I like to top this salad off with two hard-boiled eggs and make a full meal out of it.  You could also top it off with most any other kind of protein, or divide it into smaller portions and enjoy it as a side salad.  It’s totally your call.


Green Goddess Salad

– 2 C. broccoli florets, chopped into bite-sized pieces

– ¼ C. Greek yogurt (2% or non-fat)

– 1 Tbsp. red wine vinegar

– 1 Tbsp. water

– ¼ tsp. garlic powder

– 1 Tbsp. finely chopped parsley

– 1 heaping Tbsp. finely chopped scallion

– 2 to 3 Tbsp. thinly sliced red onion

– 3 small to medium crimini mushrooms, thinly sliced

– 2 C. loosely packed thin sliced romaine lettuce

– 1 Tbsp. finely chopped basil

– salt & pepper, to taste

– 2 hard boiled eggs, diced (optional)

In a small saucepan over medium heat, add broccoli florets and a splash of water.  Cover and steam for 2-3 minutes, until the broccoli turns bright green and is crisp tender.  Remove from the heat and let cool.

In a large bowl, whisk together Greek yogurt, vinegar, water, garlic powder, salt, and pepper.  Once smooth, add in parsley and scallion.  Add in onion, mushrooms, romaine, basil, and cooled broccoli.  Toss gently until all of the veggies are evenly coated in dressing.  Top with hard boiled egg, if desired.  Serve immediately.

Yields 1 large (meal-sized) salad or 3-4 side salads

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15 Responses to “green goddess salad”

  1. This salad was INCREDIBLE. To veganize it, I used avocado instead of egg and coconut milk instead of yogurt. All of the flavors together were so fresh. This is the perfect salad to shake winter blues.

  2. This salad looks great, I’m going to have to try it out!

  3. Love this recipe! After a birthday weekend filled with cocktails and cake it’s the perfect antidote, just what I need :)

  4. Mmmmmm . . . I love a good salad and this looks like something truly divine. :-)

  5. This looks so healthy and delicious!

  6. It’s lunchtime…I wish I could have this salid right now!!!


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