Vegan Eco-friendly Goddess Salad


6 VEGAN SALAD DRESSINGS | with OIL-FREE options! ����

Video taken from the channel: Simply Quinoa


Green Goddess Pasta | vegan + gluten-free recipe

Video taken from the channel: Liv B


Avocado Green Goddess Salad Dressing

Video taken from the channel: Live Sonima


Vegan Green Goddess Dressing

Video taken from the channel: Kara Lydon, RD, LDN, RYT


Creamy Cashew Green Goddess Dressing: Vegan (and Paleo!) everyone will love | One Hungry Mama

Video taken from the channel: Stacie Billis


Green Goddess Dressing (gluten free, vegan and paleo)

Video taken from the channel: CurryGirlsKitchen


Green Goddess Bowl | Vegan + Gluten-Free

Video taken from the channel: Liv B

1/2 + cup chopped green onion (or 1/2 c chopped red onion) 1 tbsp sesame seed. 2 tbsp tamari sauce (Use Coconut aminos for Whole 30 compliant) 2 tbsp apple cider vinegar. Instructions Add the vegan mayonnaise to the blender jug. Mix up the vegan buttermilk by adding 1 tsp of lemon juice to a measuring jug and then adding soy milk up to the 1/4 cup Add the vegan buttermilk to the to the blender jug along with the lime juice, capers, crushed garlic, salt, fresh. This Green Goddess Salad Dressing is the best I’ve ever had.

It also has no mayo or dairy and is full of healthy ingredients. It’s vegan + paleo + gluten-free + totally delicious. I could eat it by the spoonful!

I need a moment while I devour green goddess dressing by the giant spoonful. I mean while I lick the spoon off. Obvs.

Green Goddess Quinoa Summer Salad this recipe is simple, healthy, and extremely adaptable to whatever veggies you have on hand! vegetarian and vegan. Subscribe to get a free eCookbook with our top 25 recipes. Vegan Green Goddess Dressing It’s light, yet smooth and creamy, and it has a great kick to it thanks to the lemon and apple cider. The freshherbs give it a fresh and cleansing feel.

Enjoy it over salads, vegetables, grains, pasta, as a dip for crackers, etc. Gotham Goddess Salad. Salad bowl with Crispy Green Leaf lettuce, Gotham Greens Vegan Goddess dressing, carrots, radicchio, almonds, pumpkin seeds and dried cranberries. Find a Retailer. To a large bowl, add kale, avocado, and lemon juice.

Massage with your hands for 3-5 minutes, until ingredients are combined and kale has softened. Add zucchini, edamame, cilantro, hemp seeds, and garlic to the bowl. Toss until fully mixed. Season with salt and pepper to taste.

In food processor fitted with an “S” blade, add coconut yogurt, 1 tablespoon olive oil, garlic, hemp seeds, lemon juice, salt, pepper, basil, parsley and chives. Process until smooth. Adjust seasonings if needed.

In skillet with zucchini and spinach, add cooked pasta, scallions and dressing. Toss to coat. This Green Goddess Pasta Salad with avocado, broccoli, spinach, and pumpkin seeds is an easy vegan make-ahead side or light main course literally bursting at the seams with healthy ingredients.

This 30-minute plant-based recipe is tossed in a simple lemon garlic olive oil dressing, and packed with green veggies!Then there’s the Green Goddess Dressing, made with vegan mayo, yogurt, chives, parsley, tarragon, garlic, lemon, and a pinch of dulse. This dressing is incredibly bright and refreshing, absolutely perfect for the roasted vegetables. If you’re not a raw salad lover, this is for you.

It’s a great way to get your daily serving of greens.

List of related literature:

Put the hearts, Vegan Mayonnaise, lemon zest, lime juice, spinach, thyme, basil, oil, salt, and pepper in a food processor.

“The Ayurvedic Vegan Kitchen: Finding Harmony Through Food” by Talya Lutzker
from The Ayurvedic Vegan Kitchen: Finding Harmony Through Food
by Talya Lutzker
Book Publishing Company, 2012

Combine the romaine, bean sprouts, green onions, and fresh coriander in another bowl and toss with 1⁄2 cup of the dressing.

“Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food” by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
from Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
University of California Press, 2006

Make the dressing: In a separate bowl, whisk together the avocado oil, vinegar, coconut aminos, coconut sugar, sesame oil, and salt.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Add the kale, basil, Parmesan, broth, walnuts, salt, matcha, and garlic to a food processor and pulse until the the greens are finely chopped.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

The addition of avocado gives this green goddess dressing a silkier, creamier texture.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

I missed the light and creamy flavors of her dressing, so I created my own vegan version that is delicious enough to eat as a gazpacho-style soup or use as a salad dressing.

“The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes” by Kristina Carrillo-Bucaram
from The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes
by Kristina Carrillo-Bucaram
HMH Books, 2016

2 tablespoons extra-virgin olive oil 1 Crumble the tofu into a mixing bowl and sprinkle with onion powder, turmeric, mustard, and salt and pepper.

“Living Vegan For Dummies” by Alexandra Jamieson
from Living Vegan For Dummies
by Alexandra Jamieson
Wiley, 2009

Prep time: 15 minutes • Cook time: 10 minutes • Yield: 4 servings Ingredients Directions 3 cups raw spinach leaves 1 cup endive 1 In a large salad bowl, mix the spinach, endive, basil, parsley, and onion slices.

“Acid Alkaline Diet For Dummies” by Julie Wilkinson
from Acid Alkaline Diet For Dummies
by Julie Wilkinson
Wiley, 2012

The starter is an arugula, spinach, and watercress salad with a garlicky olive oil and balsamic dressing; my mum taught me to make this dressing, really simple and delicious.

“An Apple a Day: A Memoir of Love and Recovery from Anorexia” by Emma Woolf
from An Apple a Day: A Memoir of Love and Recovery from Anorexia
by Emma Woolf
Counterpoint Press, 2013

2| In a blender or food processor, combine tofu, lemon juice, garlic, salt, parsley, and dill.

“The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes” by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes
by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
BenBella Books, Incorporated, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I decided to make this for dinner with red lentil pasta and that stuff was sooooooo goooooood! I didn’t expect it to be this tasty. Definitely will be making it again

  • Omg I can’t wait to try this tomorrow. I seriously am so thankful for your channel. It’s really helped me since I’ve become vegan and I recommend you to my friends who want to try vegan recipes. Thank you!��

  • Made the sauce today in prep for dinner tomorrow… ending up spooning it on top of croutons and potato leek soup for dinner tonight too! It’s soooo good! I love it and I love that the spinach, coconut milk and peas give it some healthy fats and protein

  • I’m sorry this is not much related to this recipe but I just enjoy watching your videos so much because your personality just makes one feel so comfy listening to your voice because your such a sunshine!! You really inspire me to go fully vegan and work on myself to be the most positive human being I could possibly be! Thank you for that inspo xx

  • I tried to say hulk pasta for my son because I made something similar and he said ehhh and made a face said I don’t like it (didn’t even try it) lol

  • I have to say I’ve tried a ton of your recipes and have not had one fail�� thank you for creating simple and easy to follow recipes!!

  • I loved how the Green Goddess dressing/sauce did not have any avocado! I’m not very fond of avocado but I love peas! Thank you, Liv!

  • I’m not vegan but I often prefer meatless meals. Your videos are so informative and easy to follow! This looks so delicious! Definitely trying out this week. Where do you do most of your food shopping?

  • i love you and your videos so much! i have been a vegetarian my whole life but watching your videos and recipes somehow is making me consider to become a vegan

  • Okay if you have any doubts about this because it’s green and made from veggiesFORGET IT. I am such a picky eater. I don’t like zucchini and I don’t like peas. But OH. MY. GOSH. this was sooooo good!!!!! I added extra seasonings like paprika, red pepper flakes, onion powder, and Italian seasoning to the sauce and it amped it up even more. 20/10 recommendcoming from someone who doesn’t like eating veggies and has the palette of a 4 year old. Mom tried it and told me to make a double batch next week so she can take some to work for lunch as well as me. YUM!!!

  • Looks amazing �� but you won’t have your vitamin C from the lemon juice… �� generally speaking lemon juice in bottle have already lost their vitamins C because of the industrial process (sterilisation overall) and then when you cook it the vitamin C doesn’t resist to the hot so I don’t think it remains enough vitamin at the end

  • Oh, and those nicknames you had like Hulk pasta and Tinkerbell pasta are brilliant. So clever, Liv. Srry for being annoying with my 3 comments lol

  • Whenever i go on trips I bring my USB blender I got on sale at (you get additional 10% off with code “LOVESUMMER2020” i think) with me and whip up oil free sauces on the go. Im like don’t mess with the zohan putting these dressings on oven roasted veggies, tofu, fruit, and salads LOL

  • With fall approaching quickly where I live I’ve been super into hearty salads and bowls. This green goddess sauce will be perfect on the next bowl I make.:D

  • Hi ☺️
    Im a new subscriber, this 2019 I want to learn more and more about vegan meals ���� until
    We can be 100% vegan we’re not there jet.
    This pasta dish looks delish I will give it a try thanks ��������

  • Let me start by saying New York in the House…I been looking for ways to do my own Salad Dressing weeks now I came across your simply Recipes. I threw away all my Salad dressing in the house cause what in it. SOYBEAN OIL… I running to the store now to get me Some Tahini, miso. I hope my family love dressings. I will post once I finish recipe. Who said that been on vacation have to be boring!!!

  • girl, i wish i could taste that through the screen too! the way the green sauce looked on the rice reminded me of my favorite indian dish from a local restaurant, so i’m definitely going to try this!!

  • I suggest you add a squeeze of lemon juice after you have cooked it because heat destroys vitamin C, so add it once it’s cooled slightly I guess?

  • I made this tonight and it was SO easy and delicious, my non-vegan family loved it! And I can’t wait to eat it again in the future:) thank you

  • Looks amazing, definitely trying this out. And yes I agree with the fresh herbs thing, I never buy them now cause I feel so bad wasting them. Dried herbs all the way for me, until I can grow my own herbs

  • I’ve been making variations of this since I went vegan in college in the 70’s. I’ve had Vita Mixers nearly that long-the high speed does so much better job than a processor or weaker blender. It’s so easy to make it as a great dip. Thanks!

  • I like fresh salad dressings. I mixed a large handful of frozen mango with 6 mini bell peppers red, yellow and orange ( de-seeded) in a blender with a little water when I was low on time this week. it was very good although next time I would add some walnuts or nuts of any kind really to thicken it.

  • Yummy recipe! Thank you because I’ve been searching for a delicious dressing for my boring salads. I just want to know, how long does this dressing keep in the fridge?

  • Hey to probably 1% of your reading this I hope you’re having a great day and all your dreams come true! My dream is to become a great YouTuber with an audience I can influence!!!

  • I’m in love with your style of cooking!! You can tell the food actually tastes good! I love the flavors you use. I feel like your recipes will help me incorporate vegan dishes I’ll actually ENJOY, to my routine! You’re amazing!!

  • coconut milk from the can or the carton?! It looks pretty thick like it’s full fat, but hopefully you can verify for me! Thanks lots!

  • Great video! Unfortunately I have a nut and sesame seeds allergy, do you have some more salad dressing ideas without these elements?

  • “i live in new york city so it’s starting to get warmer” EXCEPT THE NOR-EASTER THIS WEEK LOL, but looks delicious, will try when it’s actually salad weather 😉

  • I’m a new vegan and am constantly looking for easy, fast, and yummy recipes. Your channel is such a help to me, and inspires me so much! Thank you for the amazing recipes, and hard work that you put into this. I love you so much, and look forward to buying your new book!��❤️

  • Today I need to meal prep for 3 days of work and this is exactly what I’m going to make. Thanks Olivia for simple and straightforward meal ideas!

  • These look so good! I love to make my own dressings too. I’m not a fan of tahini, so could I sub avocado oil for the balsamic dressing?

  • So excited to make this! I couldn’t think of what t have for dinner tonight but now I know. So nutritious too!! Love being able to sneak greens in this way ��

  • These look tasty! I’ve tried the everyday tahini so far and really like it! I was wondering if you have any dressing recipes that don’t have lemon or apple cider vinegar. I’ve been looking for recipes without those 2 things. I’d also love to see a cucumber or avocado dressing.:) Thanks!

  • What the heck! This looks delicious, definitely noting today. Always love finding more plant based recipes so I stay on track. Thanks for sharing this miss and loving the greens!

  • Where are you from?? I just realized you say pasta differently lol. But this recipes is great! Love how you used zucchini as the base instead of nuts because nuts get expensive!

  • Thank you for doing this video! This is great information. However, I do have one question. Why do you use black pepper in everything? Curry is better tasting and so much better for you.

  • i love those go-to meals that are delicious but also healthy and easy to make! i always fall back on them when i don’t know what else to eat. totally making this soon!

  • MMMmmmzzz holy snrf lookzzz ultradeliciouzzz i should make thiz and eat it so fast OOOoooffffffffffffff ��������������������������������������������������������

  • I love peas and pasta. Never thought of making it like that. I think I will have to try that. Looks easy and simple.:) I love how relaxing you are making your videos and those candles next to the wall.

  • honestly vegan salad dressings got it going on! i’ve tried a few like these on another channel and they were home runs. definitely giving these a try, thanks for sharing.

  • I love your videos so much, they’ve been really helping me with my transition to a plant based diet. And this sauce looks amazing, I’m definitely making it soon!
    But, hey, where’s that cup you used to pour the coconut milk from? It’s so pretty and useful, I’d love that in my kitchen.

  • I made them all today. It’s easy to eat healthy meals when you have tasty dressings to top them with!

    Also-thanks so much for the genius idea of putting frozen cauliflower in smoothies! Game changer.

  • Huh tahini oil free? Ok, it’s not actual oil but i can asure you that it’s pretty fat and contains allot of the recipe’s though!

  • Liv, yessssss! I use DR. P’s burgers on all of my buddha bowls too! They’re the best, hands down! That green goddess dressing tho…I can’t why to try that! Thanks for doing all of that testing for us!

  • I just tried the creamy balsamic instead of the maple syrup or honey I used date syrup as I’m following a no oil,no sugar and low sodium plant based diet and I loved it thank you ��

  • Should I used canned coconut milk or from a carton like the brand Silk? I just saw some come out of a can and it seemed very chunky.

  • Starting a more plant based lifestyle, cutting dairy and meat so your recipes are a great help right now. Thank you! Also your beautiful ��

  • Olive oil is a man made oil, tahini has added oil, so for those of us that cant have oil in our diets (l have no gall bladder so any man made oils send me right to the loo both ends) this is a frustrating find. Every dressing has either directly a oil or a ingredient that contains oil. It should be titled Vegan salad dressings! Definitely not oil free.

  • Yay, an easy sauce without weird ingredients! I live in a small town, so I don’t have access to anything uncommon, not even nutritional yeast. When I get a chance to try this recipe, I’ll be sure to tag you on Instagram!

  • I usually just use a bit of olive with a pinch of salt and pepper and sometimes garlic powder and chili flakes, its not the healthiest because of the oil but a tiny bit goes a long way so i don’t feel too bad eating it. I dont really like creamy dressings but the creamy balsamic looks delicious.

  • hii liv, how to store the remaining pasta sauce??? Apparently I couldn’t finish all the sauce and there’s quite a lot left…
    btw nice recipe!! <3

  • I’m so excited to buy your book! Super stoked for it! Actually because of you and a couple of other YT chefs, it’s really helping me transition into a vegan diet. I am lactose intolerant and my doctor suggested a mostly veggie based diet anyways for my health conditions. However, I love mac and cheese, fish, eggs, and everything else. But seeing all this yummy food on your channel is helping me realize that I don’t just have to eat raw veggies all the time. haha Thanks for the years of great content. I tried this tonight and SUPER DELICIOUS.

  • Lovely as always. Do you have the link for the cute bottles you stored the dressings in? I didn’t see it in the links provided. Thank you