GREEN GODDESS AVOCADO ORANGE AND CASHEW SALAD

Green Goddess Avocado Orange and Cashew Salad is a healthy, tangy, and bright salad. It’s made with spring greens, avocado, cashews, and oranges and finished with a delightfully refreshing Green Goddess Dressing. It’s full of color, flavor, and nutrition!

GREEN GODDESS AVOCADO ORANGE AND CASHEW SALAD

There’s no denying the Green Goddess Dressing is the star of this salad. This salad dressing has Greek yogurt and fresh herbs. It is bright and daring.

WHAT YOU’LL NEED FOR GREEN GODDESS AVOCADO ORANGE AND CASHEW SALAD

• Spring green mix. Any lettuce mix will work. Romaine is particularly good. Iceberg lettuce has little nutritional value compared to others so I rarely use it.
• Avocados. 
• Cashews. Almonds are a great alternative to cashews. You can sub any nut.
• Mandarin oranges. You can use any variety of oranges. Blueberries and/or strawberries are also great on this salad if you want to change it up.
• Greek yogurt. As well, you can use low-fat or fat-free Greek yogurt, plain regular yogurt, or sour cream for this recipe.
• Olive oil.
• Apple cider vinegar.
• Lemon juice. Fresh lemon juice.
• Basil. 
• Parsley. Use the flat-leaf variety of parsley.
• Green onions. You can use chives instead.
• Optional. Cracked black pepper tastes great sprinkled on the salad after adding the dressing. Additional optional toppings that will pair well are cherry tomatoes and red onion. For a little crunch try adding crumbled corn tortilla chips.
• Protein. Turn this side salad into a meal with 6 ounces of chicken or salmon.

WHAT DOES GREEN GODDESS DRESSING TASTE LIKE?

Green Goddess Dressing is fresh, bright, ‘herby’, and has a tanginess from the yogurt. The texture is creamy similar to ranch dressing. 

WHAT IS GREEN GODDESS DRESSING FROM?

This salad dressing has Greek yogurt, olive oil, apple cider vinegar, lemon juice, basil parsley, and green onions. 

Either, add all the ingredients to a bowl and whisk if your basil and parsley are already chopped. As well, you can add the basil and parsley to a food processor, a blender works too, and pulse until the herbs are chopped. Next, add the remaining dressing ingredients and puree until it’s smooth.

If it’s thicker than you like, thin out the dressing by adding water 1/2 tablespoon at a time and blend until desired consistency.

WHY IS IT CALLED GREEN GODDESS?

The name’s origin is two-fold. For one, it’s green.  As well, it is named after a patron of the Palace Hotel in San Francisco who was acting in the film, The Green Goddess.

WHERE WAS GREEN GODDESS DRESSING DEVELOPED?

Arliss was the lead actor in the 1920s play, The Green Goddess. While he was staying at the Palace Hotel for a performance, Chef Philip Roemer created the special dressing to be served on the starter salad.

SHOP THIS POST

1. Teak salad serving bowl
2. Glass salad serving bowl
3. I’m obsessed with these salad bowls.
4. Salad dressing shake maker keeper
5. Love my Salad dressing to go bottles!
6. Wood salad server

IF YOU LIKE THIS RECIPE, YOU’LL ALSO LIKE

I filled this fresh and simple salad with avocados, cashews, mixed greens, orange slices, and a bright, flavorful dressing. It is the perfect healthy summer recipe! Here are more salad recipes you’ll enjoy.

1. Favorite Fruit Salad
2. Instant Vanilla Pudding Fruit Salad
3. Pina Colada Ambrosia Salad
4. Fruit Salad Basket
5. Garden Salad
6. Grape Salad
7. Avocado Edamame Salad
8. Best Broccoli Salad

GREEN GODDESS AVOCADO ORANGE AND CASHEW SALAD

This fresh and simple salad is made with avocados, cashews, mixed greens, orange slices and a bright, flavorful dressing. It is the perfect healthy summer recipe!

Author: Paula

5 from 6 votes

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Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 8 servings

Ingredients

For theSalad

• 4 cups spring salad mix
• 3-4 medium mandarin oranges peeled and broken apart
• ½ cup cashews roughly chopped
• 1 medium avocado sliced thinly 

For the Dressing

• 1 cup plain greek yogurt
• ¼ cup olive oil
• 1 teaspoon apple cider vinegar
• 2 tablespoons lemon juice freshly squeezed
• 1 cup fresh basil roughly chopped
• 1 cup fresh parsley roughly chopped
• ¼ cup green onion chopped

Instructions

For the Salad:

• Combine all of the ingredients in a medium to large mixing bowl and toss gently.

For the Dressing:

• Add all of the ingredients to a high-speed food processor.
• Process on high for about 45-60 seconds until there are no lumps. (I use the purée setting.)
• Serve over salad.

Nutrition

Calories: 187kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 379mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1265IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 2mg

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