• Sharon Rhys

Green Goddess Salad

Green salads are so vibrant, fresh and scrumptious. You do not need a lot of dressing to appreciate this salad. A simple seasoning of infused oil, salt and pepper will do.

This salad is delicious and so easy to prepare that it will become your new favorite. Pair with your favorite grain and protein for a satisfying meal.



Makes (salad): ~2 servings


330 gm English cucumber (deseeded and diced)

2 large kiwis (peeled and diced)

1 – 2 cups microgreens

1 avocado (deseeded, peeled and diced)

Juice from ½ lime

½ tsp. salt

black pepper to taste

**½ – 1 tsp. basil oil

**1 – 1½ tsp. vegan cashew parmesan

additional salt and black pepper (opt.)


vegan cashew parmesan

hemp seeds


  1. In a bowl, add the diced avocado, lime juice, salt and pepper until well combined.

  2. In a larger mixing bowl, add the cucumber, kiwis, microgreens, prepared avocado, basil oil and cashew parmesan. Toss gently to combine.

  3. Give the salad a taste test. Adjust seasoning by adding additional salt and/or black pepper to your liking.

  4. Garnish with hemp seeds and more cashew parmesan if desired.

  5. Enjoy immediately.


  • I used La Tourangelle infused basil oil to season the salad.

  • I used vegan cashew parmesan from Pimp My Salad.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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