20 minutes
Prep Time
40 minutes
Cook Time
Number of Servings

What to do:

  1. Fill a medium pot with water until half full and bring it to a boil. Then, add potatoes and simmer it gently until tender (about 10 minutes). 
  2. Slice your radishes (optional), cucumber, and carrots into matchsticks, or you can use a peeler/mandoline slicer to slice these vegetables into thin pieces. If using a peeler/mandoline, slice cucumber and carrots into ribbons (long, thin pieces). 
  3. Once potatoes are cooked, use a slotted spoon to remove them and set aside. Once cooled down, cut potatoes into bite-sized pieces. 
  4. Assemble all ingredients in a large salad bowl or individual serving bowls.
  5. Note: You can save the warm water to blanch other vegetables that you want to add into the salad. Substitute vegetables as you see fit. DIY and have fun!

Green Goddess Salad Bowl

Heart Healthy Low Fat Vegan Gluten Free Vegetarian

This bowl is packed with nutrients! Top it off with the green goddess dressing and your guests will be impressed!

Nutrition Facts

What you will need:

  • 3 large (red/white/purple) potatoes, chopped 
  • 1 English cucumber, sliced into ribbons
  • 1 carrot, sliced into ribbons
  • 15 oz. canned chickpeas, no salt added
  • 2 cups spring mix
  • 4 red radishes, sliced (optional)
  • 1 cup quinoa, cooked (optional)

Green Goddess Dressing:

  • 12.3 oz. silken tofu (1 pack)
  • 2 garlic cloves
  • 1 large scallion
  • 1 cup fresh basil
  • 1 ½ cups olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. distilled vinegar
  • 2 Tbsp. water
  • 1 tsp. white miso paste (optional)
  • ¾ tsp. salt
  • ½ tsp. pepper (optional)