Green Goddess Salad
6 People
293 Cals
Green Goddess Salad
6 People
293 Cals
About the recipe
Fresh, vibrant and quietly luxurious, this Green Goddess Salad is the kind of bowl you’d expect to find at a beautiful health spa — light, energising and designed to leave you feeling incredible. Creamy avocado, juicy kiwi fruit, crisp greens and fresh herbs are tossed in a bright lime dressing, then layered over a silky whipped edamame and yoghurt base for extra protein and gut-loving goodness. It’s refreshing, nourishing and deeply satisfying without feeling heavy.The real hero here is the kiwi fruit. Naturally rich in fibre and digestive enzymes, kiwi helps support gentle digestion, reduce bloating and nourish the gut microbiome. Paired with protein-rich edamame, probiotic yoghurt and mineral-rich greens, this salad delivers the perfect balance of fibre, healthy fats and plant protein to support energy, blood-sugar balance and overall wellbeing.Serve this as a light lunch, a beautiful starter or alongside grilled fish, chicken or tofu for a more substantial meal. It’s fresh, zesty and hydrating — the kind of recipe that makes you feel like you’re on a wellness retreat, even when you’re at home. Total green goodness, designed to nourish from the inside out.
Nutrition Per Serving
293
Calories
18g
Fat
2g
Saturates
12g
Sugars
17mg
Salt
10g
Protein
28g
Carbs
10g
Fibre
Ingredients
SALAD
- 2 avocados diced
- 4 ripe kiwi fruits peeled and sliced
- ½ red onion sliced, optional
- 2 baby gem lettuce
- 120 g rocket spinach leaves
- 2 spring onions sliced, optional
- handful fresh mint or basil leaves
EMBELLISHMENTS (TO SERVE)
- feta cheese, maple cashews
- FRESH LIME DRESSING
- 2 limes juiced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon raw honey or maple syrup
WHIPPED ENDAMAME BEANS
- 200 g edamame beans or green peas cooked for 3 minutes then refreshed in iced water, drained.
- handful mint leaves
- 60 ml - 80 ml water as needed for consistency
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons lemon or lime juice to taste
- pinch of salt and white pepper to taste
- Greek yoghurt optional to serve
MAPLE ROASTED CASHEWS (see notes)
- 30 g cashew nuts or walnuts
- 1 tablespoon maple syrup
- pinch of salt
Method
- COMBINE the salad leaves into a large mixing bowl.
- ADD the diced avocado, kiwi, red onion, spring onion, basil or mint leaves.
- WHISK together the dressing ingredients (lime juice, olive oil, maple)
- POUR the dressing over the salad and gently toss with salt and pepper.
- BLEND the bean ingredients until smooth and creamy, adjusting the consistency by adding a little water. PS you can also use whipped white beans or a hummus which is lovely.
- SPREAD the puree onto a serving platter, add a spoonful of yoghurt if using.
- PILE the salad over the whipped beans.
- GARNISH with feta, maple roasted cashews and enjoy.
Notes & Inspiration
To make the maple roasted cashews
Combine the ingredients and bake in a moderate oven for 12 minutes until golden. Cool and scatter over the salad. Make it a meal
This salad is beautiful on its own, but also perfect topped with grilled salmon, poached chicken, tofu or prawns for a more substantial lunch or light dinner. The creamy whipped edamame and yoghurt base adds protein and makes it incredibly satisfying. Gut-loving bowl
Kiwi fruit brings natural enzymes and fibre to support digestion, while yoghurt and edamame add protein and beneficial bacteria. It’s the kind of bowl that feels light yet deeply nourishing — ideal when you want to reset and feel energised. Dairy-free option
Swap the yoghurt for coconut yoghurt or a silky tofu for a completely dairy-free version. The salad still feels creamy and luxurious. Entertaining platter
Arrange on a large platter with the whipped edamame spread underneath and the salad piled on top. Finish with feta, herbs and nuts just before serving — it looks stunning and feels special with minimal effort. A bowl designed to make you feel light, nourished and completely revived — simple ingredients, total wellbeing.
Combine the ingredients and bake in a moderate oven for 12 minutes until golden. Cool and scatter over the salad. Make it a meal
This salad is beautiful on its own, but also perfect topped with grilled salmon, poached chicken, tofu or prawns for a more substantial lunch or light dinner. The creamy whipped edamame and yoghurt base adds protein and makes it incredibly satisfying. Gut-loving bowl
Kiwi fruit brings natural enzymes and fibre to support digestion, while yoghurt and edamame add protein and beneficial bacteria. It’s the kind of bowl that feels light yet deeply nourishing — ideal when you want to reset and feel energised. Dairy-free option
Swap the yoghurt for coconut yoghurt or a silky tofu for a completely dairy-free version. The salad still feels creamy and luxurious. Entertaining platter
Arrange on a large platter with the whipped edamame spread underneath and the salad piled on top. Finish with feta, herbs and nuts just before serving — it looks stunning and feels special with minimal effort. A bowl designed to make you feel light, nourished and completely revived — simple ingredients, total wellbeing.
