Ingredients
Scale
- 2 cups of mixed greens (spinach, kale, romaine lettuce)
- 1 cucumber (chopped)
- 1 avocado (diced)
- 1 cup of broccoli florets
- ½ cup of green bell pepper (sliced)
- 1 cup of cooked quinoa or chickpeas
- ¼ cup of fresh parsley
- ¼ cup of fresh cilantro
- 2 tablespoons of fresh chives
- 2 tablespoons of pumpkin seeds or sunflower seeds
- ½ cup of Greek yogurt (or vegan alternative)
- ¼ cup of olive oil
- 2 tablespoons of lemon juice
- 1 clove of garlic (minced)
- Salt and pepper to taste
Instructions
- Wash all vegetables thoroughly, then chop the cucumber, dice the avocado, slice the green bell pepper, and prepare the broccoli florets.
- In a blender, combine Greek yogurt, olive oil, lemon juice, minced garlic, parsley, cilantro, and chives, and blend until smooth.
- In a large bowl, combine mixed greens, chopped cucumber, diced avocado, broccoli florets, and sliced green bell pepper. Toss everything with the green goddess dressing.
- Add cooked quinoa or chickpeas and sprinkle pumpkin seeds or sunflower seeds on top before serving.
Notes
- Store ingredients separately to prevent sogginess.
- Use different proteins such as chicken or tofu for variation.
- Customize vegetables according to preference.
- Keep the dressing in an airtight container for 3-4 days.
- Drizzle lemon juice on avocado to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Vegan
- Diet: Plant-based
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg