Vegan Creamy Dressing

A vegan creamy dressing can be just as delicious as one made with milk products. Pair it with a healthy salad and you have a meal that even a non-vegan will want to eat.

Vegan Creamy Dressing

Green goddess is typically made with sour cream and mayonnaise. This vegan version uses avocado and tahini as substitutes for a healthier version.

This salad is vegan and incredibly satisfying — a big bowl of lettuce and radicchio smothered with a creamy, herby green goddess dressing made from avocado. Slices of roasted beets, cucumber and cherry tomatoes make it deliciously easy to devour your vegetables. The sunflower seeds up the protein to 8 grams per serving — and add a lovely crunch. Boost the protein even more with some edamame to make this a complete meal.

Vegan Green Goddess Salad

Ingredients (serves 4)

For the vegan creamy dressing

• 1 medium avocado, pit and peel discarded
• 1/4 cup (14g) mixed tender herbs such as basil, chives, dill or tarragon, chopped
• 1/4 cup (59ml) lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 1 tablespoon tahini
• 1 small garlic clove, peeled
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the salad

• 1 7-ounce (198g) bag mixed baby greens with radicchio
• 1/4 cup (14g) mixed tender herbs such as basil, chives, dill or tarragon, chopped
• 1 cup (85g) cherry tomatoes, halved
• 1 cup (170g) roasted beets, peeled and sliced
• 1/2 cucumber, halved lengthwise and thinly sliced
• 1/2 cup (57g) toasted sunflower seeds

Directions

• Combine the avocado flesh, herbs, lemon juice, maple syrup, garlic and salt in a blender. Add 1/4 cup (59ml) water and blend until smooth.

• For the salad, toss the greens, herbs and 1/2 cup (118ml) of the dressing together and mound the salad on four plates. Arrange the cherry tomatoes, beets and cucumbers on top. Dot each salad with the remaining dressing. Sprinkle with the sunflower seeds and serve.