Want to add more greens to your diet? Try this all green salad! It's packed with romaine, broccoli, onion, avocado, and arugula, all topped with a tangy zucchini dressing.
Recipe summary
Flavor: Bright, tangy dressing filled with fresh herbs, lemon juice, and garlic top this salad filled with your favorite green veggies.
Dairy-free, gluten-free, and vegan. We're blending one whole zucchini into the dressing to create a creamy texture without the need for dairy.
Makes: 6 side salads
More salads: Zucchini Noodle Salad and Zucchini Ribbon Salad
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Salad ingredients and substitutions
- Lettuce - Any lettuce works as the base of this recipe. I used two romaine hearts. Iceberg or leaf lettuce are great substitutes.
- Arugula - Adds a peppery flavor to your salad. If you don't like arugula, it could be substituted with baby spinach or baby kale.
- Green onion - Adds flavor and crunch to the salad.
- Avocado - Adds creaminess and fiber to the salad.
- Broccoli - Adds crunch to the salad. Broccoli could be substituted with shaved brussels sprouts if desired. Broccoli can be parboiled or steamed to partially cook and soften it if desired. Allow your broccoli to cool completely and blot dry with paper towels or a tea towel before adding to your salad.
Dressing ingredients and substitutions
- Zucchini - You'll need one medium zucchini, about 8 ounces or 226 grams, for this recipe. Trim off the woody stem and chop into large chunks before adding it to your blender.
- Herbs - Add a handful of your favorite fresh herbs. I used cilantro today. Basil, chives, dill, or even a few green onions work well in this recipe.
- Lemon juice - Adds brightness and a bit of acidity to the dressing. I highly recommend using fresh squeezed lemon juice for best flavor.
- Olive oil - Extra virgin olive oil is best for dressings.
- Maple syrup - Adds a hint of sweetness and helps balances with the tangy and tart flavors. Feel free to do a taste test and add more maple syrup to your liking. Maple syrup could be substituted with honey (your dressing will no longer be vegan).
- Garlic - One clove of garlic can be substituted with ¼ teaspoon of garlic powder if desired.
- Salt & pepper - Adds flavor to your dressing.
How to make salad dressing
- Cube zucchini into a blender.
- Top with your preferred herbs, lemon juice, garlic, oil, and maple syrup.
- Cover and blend until you no longer see flecks of herbs.
- Dressing should look bright green and creamy.
Tips and tricks
Chop ingredients evenly - Chop your vegetables into small, bite size pieces so that your salad is easy to enjoy. Tough veggies like broccoli should be chopped into smaller pieces.
Blend until smooth - Blend until your dressing looks bright green and completely smooth.
Adjust to taste - Give your dressing a taste and add more maple syrup, salt & pepper, or herbs as desired to achieve a taste that you enjoy.
Don't have a blender? - Zucchini salad dressing can also be prepared in a food processor.
Frequently asked questions
Other green ingredients include pistachios, green grapes, celery, cucumber, edamame, green bell pepper, green apple, shaved brussels sprouts, kale, and spinach.
Yes, with changes. I highly recommend storing the dressing separately from the rest of the salad ingredients, and waiting until just before serving (or within a few hours) to slice your avocado. The dressing and remaining salad ingredients are easy to prepare a day or two ahead and store in the refrigerator until ready to serve.
Stored separately, the dressing and salad ingredients will keep for 3 to 4 days in the refrigerator. Once dressed, your salad will begin to wilt within a day. I don't recommend dressing any salad that you're not planning on eating in the same day.
📖 Recipe
All Green Salad
Ingredients
Salad ingredients
- 2 large romaine lettuce hearts, chopped
- 4 ounces arugula
- 2 green onions, thin sliced
- 1 small head of broccoli, chopped
- 1 avocado, cubed
Dressing
- 1 medium zucchini, about 8 ounces, thick sliced
- ¼ cup packed fresh herbs, chives, dill, cilantro, basil, or green onion
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon maple syrup
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Salad
- Add salad ingredients to a large bowl and toss to combine. Set aside.
Dressing
- Trim and discard the woody stem of your zucchini. Slice zucchini into large chunks. Add zucchini to a blender along with fresh herbs, lemon juice, olive oil, maple syrup, garlic, salt, and pepper.
- Blend until smooth. Do a taste test and adjust flavor as desired.
- Pour over prepared salad and toss to evenly coat. Serve immediately.
Recommended Equipment
Notes
- Storage: Leftover salad dressing and undressed salad ingredients will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
- Dress it fresh: Dressed salad does not keep well and will begin to wilt within a day.
- Make ahead: To make ahead, store dressing and salad ingredients separately and slice your avocado just before serving to avoid browning.
Green salad is fast easy
Awesome thank you so
Much
Five stars two thumbs 👍
So glad to hear you enjoyed it!