Description

A vibrant, refreshing detox salad featuring baby kale, fresh herbs, and a creamy green goddess dressing, boosted with high-protein ingredients like hard-boiled eggs and chickpeas for a nourishing, satisfying meal.

Ingredients

Scale

5 cups baby kale or mixed greens
1 medium cucumber, sliced thin
1 small green apple, diced
1 ripe avocado, diced
A handful each of fresh parsley, chives, and tarragon, chopped finely
2 large hard-boiled eggs, sliced
1 cup cooked chickpeas (canned works fine)
Optional: 3 oz smoked salmon
½ cup plain Greek yogurt
2 tbsp mayonnaise (or dairy-free mayo)
2 tbsp fresh lemon juice
1 small garlic clove, minced
2 anchovy fillets, finely chopped (optional)
2 tbsp olive oil
Salt and cracked black pepper, to taste

Instructions

Rinse baby kale and fresh herbs under cold water. Use a salad spinner or pat dry with towels to remove excess moisture. Chop herbs finely. Slice cucumber thinly and dice green apple and avocado just before tossing to prevent browning.
In a small bowl or jar, combine Greek yogurt, mayonnaise, lemon juice, minced garlic, chopped anchovies (if using), and olive oil. Whisk or shake until smooth and creamy. Season with salt and cracked black pepper to taste.
If not already done, hard-boil eggs (about 10 minutes boiling), cool in ice water, peel, and slice. Rinse canned chickpeas and pat dry. Slice smoked salmon into bite-sized pieces if using.
In a mixing bowl, combine kale, cucumber, green apple, and herbs. Drizzle about two-thirds of the dressing over the greens and toss gently but thoroughly to coat every leaf. Add avocado last and fold carefully to avoid mashing.
Arrange sliced eggs, chickpeas, and smoked salmon on top of the dressed salad. Drizzle remaining dressing over the proteins or serve on the side.
Sprinkle with freshly cracked black pepper and a pinch of flaky sea salt. Serve immediately.

Notes

Keep greens dry to prevent sogginess. Add dressing just before serving if prepping ahead. Leftovers store well for up to 2 days in the fridge with dressing separate. For vegan version, replace Greek yogurt and mayo with cashew cream or dairy-free yogurt and omit eggs and smoked salmon.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 salad bowl (half o
Calories: 350
Sugar: 6
Sodium: 400
Fat: 20
Saturated Fat: 3
Carbohydrates: 15
Fiber: 5
Protein: 25

Keywords: detox salad, green goddess salad, high protein salad, healthy salad, kale salad, easy salad recipe, gluten-free salad, vegetarian salad, protein boost