Spring Salad with Green Goddess Dressing

Prep Time: 20 minutes

Serving Size:1 to 2


For the dressing:

⅓ cup of packed parsley leaves

1 cup of raw cashews (soaked in boiling water for 10 minutes)

½ tsp salt

2 tsp drained capers

⅓ cup of packed dill leaves

1 large peeled garlic clove

2 to 3 tbsp fresh lemon juice

¾ to 1 cup of Essentia water

2 tbsp packed tarragon leaves

⅓ cup of chopped chives

For the salad:

1 sliced small Persian cucumber

2 tbsp parsley leaves

¼ cup of microgreens

2 tbsp dill leaves

3 sliced small radishes

½ cup of chopped snap peas

2 to 3 cups of tender greens

1 to 2 sliced soft-boiled eggs


  1. Prepare the dressing. Use a food processor or blender to mix the cashews and half a cup of Essentia water. Blend until it becomes smooth.
  2. Put an extra ¼ cup of water and the rest of the dressing ingredients. Continue bending until the herbs are finely chopped or you see a beautiful green shade. Add more water if needed to achieve the consistency you want.
  3. Prepare the salad. Layer the greens in a bowl and toss them. 
  4. Before you serve it, add a few spoonfuls of the dressing on top and toss. Place the eggs on top.

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