Garden Harvest Salad with Green Goddess Dressing

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  • Cook time icon 25 minutes Prep
  • Servings icon 4 Servings
Green Harvest Salad with Green Goddess Dressing

Green Goddess Dressing:

  • 2 anchovies, coarsely chopped
  • 1 clove garlic, minced
  • ¾ cup Duke’s mayonnaise
  • ¾ cup sour cream
  • ½ cup chopped Italian parsley
  • 1 avocado, pitted, peeled and chopped
  • ½ cup fresh basil leaves
  • Juice of 1 lemon
  • Salt and black pepper to taste


  • 3 cups arugula
  • 1 cup shredded or spiralized zucchini
  • 1 cup red cherry tomatoes, halved
  • 1 cup yellow cherry tomatoes, halved
  • ½ cup cooked quinoa
  • Pepitas or sunflower seeds for topping


Green Goddess Dressing:
1. Place all ingredients in the bowl of a food processor and pulse until the dressing is smooth.

2. Cover and refrigerate until use.

1. Combine arugula, zucchini, tomatoes and quinoa in a large bowl or serving platter.

2. Drizzle desired amount of dressing on salad and top with pepitas or sunflower seeds, serve.

3. Refrigerate remaining dressing for up to 3 days.


The dressing recipe makes about two cups, which is more than is needed for the salad. Remaining dressing can be used as a dip for fresh veggies, in pasta or chicken salad, or as a topping for fish tacos.

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