Green Goddess Arugula Salad Recipe
Green Goddess Arugula Salad with broccolini, herbs, pumpkin seeds, and a creamy lemon tahini dressing. Fresh, nutrient-dense, and easy to make.
Servings: 3 servings
Calories: 450kcal
Equipment
- 1 Large baking sheet
- 1 Blender or immersion blender
Ingredients
- 6 stems broccolini or 1 bunch
- Drizzle of lemon juice or olive or avocado oil
- Dash of garlic powder
- Salt and freshly ground black pepper to taste
- 6 cups baby arugula
- 1 small cucumber chopped
- ⅓ cup pumpkin seeds
- 1 ½ cups cooked chickpeas or 1 (15-ounce) can, drained and rinsed
For the Green Goddess Dressing:
- ¼ cup water plus more as needed
- 1 small lemon juice
- 3 tablespoons tahini
- 2 teaspoons mellow miso or chickpea miso
- ¼ cup hemp hearts
- 2 cups fresh herbs
Instructions
- Preheat the oven to 425°F.
- Season the broccolini: Lightly toss the broccolini with olive oil or lemon juice. Add a dash of garlic powder, salt, and black pepper, then rub to coat evenly.
- Roast the broccolini: Spread the broccolini evenly on a baking sheet without overcrowding. Roast for about 15 minutes, or until tender with lightly charred crispy edges. Let cool slightly, then chop into bite-sized pieces.
- Combine: Add the arugula, broccolini, cucumber, and pumpkin seeds to a large bowl.
- Make the dressing: Add the water, lemon juice, tahini, miso, hemp hearts, and herbs to a blender. Blend until smooth and creamy, adding more water as needed.
- For serving: Add the dressing gradually and toss well until evenly coated.
Notes
Use a mix of soft herbs like parsley, dill, basil, mint, cilantro, and chives for the best flavor complexity.
Find my healthy ingredients here.
Nutrition
Calories: 450kcal | Carbohydrates: 38g | Protein: 25g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Sodium: 197mg | Potassium: 914mg | Fiber: 12g | Sugar: 7g | Vitamin A: 4522IU | Vitamin C: 84mg | Calcium: 228mg | Iron: 11mg
