Green Goddess Spring Salad with Sweet & Spicy Walnuts
ChampagneYogiThe simplicity of this Salad makes it even more delicious. The name was given partly because of the Green Goddess dressing and also for my love of baby greens. I love the salad mixes you can buy from the farmers market that have not only baby lettuce greens but also, baby chard, kale, arugula and kale.
I have days when my body is craving salad, and more often than not I drizzle a tsp of really good extra virgin olive oil and call it a day. But I also like to get creative and make delicious dressings that can change a simple green salad into a Goddess Salad. Are you with me?
While I do like to make my own vegan cheese, I am also a fan of Kite Hill’s vegan ricotta. I love how clean it tastes and use it both raw and in cooked dishes. If you make a large batch of the sweet and spicy walnuts and keep them in the refrigerator, this salad can be made in less than 5 minutes.
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- 2 cup baby greens
- couple slices of watermelon radish
- handful sweet & spicy walnuts
- Green Goddess Dressing
- salt and pepper to taste
- 1/4 cup fresh basil
- 1/4 cup fresh cilantro feel free to omit if you don't like the taste of cilantro
- 1/2 cup flat leaf parsley
- 1/3 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 avocado peeled and chopped
- 1/2 tsp himalayan salt
- 1/4 tsp black pepper to taste
- 1 cup raw whole walnuts
- 3 tbsp olive oil
- 1 tbsp honey or maple syrup
- pinch cayenne pepper
- pinch salt and black pepper
In a salad bowl, add baby lettuce greens
To make the Green Goddess Dressing: In a high speed blender, all add dressing ingredients, and blend until smooth. Taste, and add more pepper, salt, lemon juice to your liking. This dressing can be kept for up to 3 days in a closed glass container in the refrigerator. Shake before.
To assemble: pour a tbsp of dressing onto the salad, and lightly toss until evenly coated. Add a tbsp of ricotta, a handful of nuts and watermelon radish slices and serve.
In a preheated skillet on medium, add all ingredients. Stir the nuts until well coated and continue to sauté until fragrant and toasted.*
If you prefer, you can roast the walnuts.
Preheat an oven to 350 and line a baking sheet with parchment. In a bowl add all the sweet & spicy walnut ingredients. Stir until well coated. Pour onto the baking sheet lined in a single layer. Bake until fragrant and browned, approx 15-20 mins.
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs and #healtyissexy), I’d love to see your creations.
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XO
Amanda