Kitchen notes · a little help before you start
Chopped Green Goddess Salad
Creamy avocado dressing coats tender spinach and delicate pea shoots in this fresh salad. Feta adds a salty bite, with almonds giving a satisfying crunch. Cilantro and lime bring a lively flavor through the smooth dressing around the greens.
- Prep
- 10 min
- Cook
- 2 min
- Total
- 12 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Add cilantro last
Puree the other dressing ingredients first, then add cilantro and stop when the texture suits you.
2. Keep some herb flecks
You can leave small cilantro and scallion flecks in the dressing rather than blending it completely smooth.
3. Toss just before serving
Combine the salad ingredients with the prepared dressing and serve immediately after tossing them together.
Get to know the ingredients
Avocado
Cut avocado into chunks before pureeing it with the dressing ingredients to form the creamy base.
Almonds
Crushed or chopped almonds add texture among the spinach, pea shoots and feta when the salad is tossed.
Jalapeno
The dressing includes jalapeno, with ribs and seeds retained in the ingredient description for a spicy version.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 2 steps completeMake room for Chopped Green Goddess Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Coat and serve
Toss the greens and other salad ingredients through the dressing until combined, then serve right away.
A little more help as you go
Choose the texture
Stop pureeing once the dressing reaches your preferred consistency, following the flexible texture cue in the directions.
Dress in one bowl
Toss the completed dressing through the salad ingredients together so the creamy coating reaches the greens and toppings.
A few questions you might have
When should I add the cilantro?
Add it last while blending the dressing, then stop once the texture looks right to you.
Does the dressing have to be perfectly smooth?
No. The directions describe leaving little flecks of cilantro and scallion through the creamy dressing.
What gives the dressing its creaminess?
Avocado and Greek yogurt are included among the dressing ingredients before everything is pureed together.
Is this a spicy dressing?
The jalapeno ingredient description retains ribs and seeds for a spicy version of the dressing.
Should I serve the salad after dressing?
Yes. The directions say to toss the salad ingredients with dressing and serve immediately afterward.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pinchofyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
