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green goddess salad


GREEN GODDESS SALAD 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

Get your daily dose of greens in the form of a mixed veggie salad bowl filled with broccoli, peas, edamame, asparagus and snap peas. The Green Goddess Salad can be served warm or cold but benefits are best enjoyed when veggies are served al dente. Serve the salad alone or pair with a protein such as salmon or chicken and top off with a drizzle of oil and nuts.

The health benefits of the Green Goddess Salad include powerful antioxidants and vitamins such as vitamin K, vitamin C, vitamin A and Vitamin E. These greens are also a rich source of fiber and potassium.

Prep time 15
Servings 3

Basically any green veggies you like, I chose the following:

1 broccoli head, divided in florets
1 broccolini, divided in florets
1 cup of petite green peas
1 cup of shelled edamame
1 cup of snap peas
1 green asparagus bunch
5 or 6 zucchini peels (use the skin only for the green color)
1/4 cup fresh flat-leaf parsley leaves
1 cup chopped hazelnuts
4 tbsp hazelnut oil
2 tbsp white balsamic vinegar
Kosher salt, freshly ground pepper

1. Cook all the veggies al dente in simmering water. They should still be very crunchy.
2. As soon as they are cooked, place them in cold water (with ice cubes is the best), this will allow them to keep their vibrant green color. I fill my sink with cold water and ice cubes, it is easier than using bowls.
3. Prepare vinaigrette with oil, vinegar, salt and pepper. Adjust if you want to add acidity.
4. Serve with parsley, crushed hazelnuts and vinaigrette.


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