Green Goddess Detox Salad
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This Green Goddess Detox Salad is packed with roasted pesto potatoes, delicious raw veggies and topped off with a lemon vinaigrette. The perfect salad when you want something healthy and delicious.
So, we have to talk for a second. Salads.
I know, I know salads are “so vegan”. But believe me when I say this salad is going to change your world. It has all of the health benefits you want from eating a salad (aka it is good for you) but it is anything but boring. It has so many different textures and flavors that it is going to keep your tastebuds guessing and have you coming back for more and more.
How to make Green Goddess Detox Salad
The base of this salad is purple cabbage, kale and arugula. Yes, you are going to get your greens (and purples, I guess) in today. This is where all of that great texture and flavor is going to kick off from.
Then we add all of the fun toppings…
I went with pumpkin seeds, red onion, avocado and Roasted Garlic & Pesto Potatoes. Now, if you missed yesterday’s post where I showed you how to make those magical green potatoes, make sure to go check it out here. They are so flavor packed and crispy – they are basically what make this salad next level.
TSV TIP: If you don’t want to use potatoes you could swap them out for a veggie burger patty or even some chicken-less strips.
Now top everything off with a lemon dressing that is light, refreshing and has just the perfect kick from the fresh cracked pepper…and you are officially in salad heaven.
One thing I love about this salad is that it is the perfect meal to transition you from Summer to Fall. It has all of the bright fresh herbs from the potatoes, but still has a nice earthy crunch from all of the rustic greens. Ok, Ok…I’ve talked this salad up enough. Now it’s time for you to make it and let me know what you think.
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made this Green Goddess Detox Salad I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Green Goddess Detox Salad
Ingredients
FOR THE LEMON VINAIGRETTE
- 1/4 cup olive oil
- 1 large lemon or 2 small lemons, juiced
- 1 tsp ginger diced
- 1 tbsp yellow mustard
- 1 tbsp agave
- 2 cloves garlic diced
- salt & pepper to taste
Instructions
- Prepare the lemon vinaigrette by combining all of the ingredients in a bowl. Taste and adjust salt & pepper to taste. Set aside until ready to use.
- Prepare the Roasted Garlic & Pesto Potatoes** according to the instructions.
- Add kale, purple cabbage and arugula to a large bowl. Top with roasted potatoes, red onion, pumpkin seeds and avocado. Drizzle lemon vinaigrette over everything and toss to combine.*** Serve immediately.
YUM! This salad was so great for lunch, so simple but healthy tasting. I added hemp seeds to mine for a little extra protein. Overall I will be making this for lunch all the time!
So glad you liked it Val!
OMG Rene you have done it again! This salad will be on the top of my list for a tasty go to salad. I made it last and forgot to take a picture. LOVED IT!
Never mind…I see the serving size now.
How many servings does this salad make?
This was a delicious salad! Made it last night and am already making it again because everyone loved it so much. I did sunflower seeds instead of pumpkin seeds because that’s what I had and it still was great. Looking forward to try more of your salad recipes!
Hi Emily – that sounds like a great swap! So glad you enjoyed this!
If I were to meal prep this for the week, would I just put the dressing on the side?
Thank you!
Hi Patricia – that’s exactly what I would do!
This salad is fantastic! Exactly what I needed after the Christmas week! I will be using this dressing on many salads as well! It’s amazing 🙂
So glad you liked it! And girl, same – my body has been screaming at me for more salads 😂
Excellent Dressing and a must make! It is my new favorite go-to salad dressings from now on. Thank you!
This was so amazing and My avocado wasn’t ripe and didn’t have arugula but it was still outstanding! Thank you.
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Delicious!! Made it for dinner and then made more the next day so my cousins could try it. The dressing is light and yummy. Love the warm potatoes on the salad and think it’s be good cold in the spring / summer too. The first time I made it I roasted the garlic as instructed, but the second time I used a little of the jarred chopped garlic (mixed with the pesto and potatoes) and it was just as good.
Good stuff!!! Love the idea of adding roasted veg to a salad to make it “heartier” for fall/winter! I also added some cherry tomatoes to mine, and toasted my pepitas w/ olive oil and sea salt. Fabulous dinner:-)
Your site is full of yummy looking/sounding recipes – many of which I plan to try. Rock on, vegan style!