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.
Green Goddess Detox Salad
FOR THE LEMON VINAIGRETTE
- ¼ cup olive oil
- 1 large lemon or 2 small lemons, juiced
- 1 teaspoon ginger diced
- 1 tablespoon yellow mustard
- 1 tablespoon agave
- 2 cloves garlic diced
- salt & pepper to taste
FOR THE SALAD
- 1 batch Roasted Garlic & Pesto Potatoes*
- 2 cups kale chopped
- ¼ purple cabbage chopped
- 1 cup arugula
- ½ red onion diced
- ¼ cup pumpkin seeds
- 1 avocado chopped
- 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.
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