The viral GREEN GODDESS SALAD - Super Bowl recipe

Ingredients

• 4 cups Mixed Greens (washed and spun dry)
• 1 medium Cucumber (peeled and thinly sliced)
• 1 cup Cherry Tomatoes (halved)
• ¼ cup Red Onion (thinly sliced)
• 8 oz Smoked Salmon (sliced into bite‑size pieces)
• 1 cup Gluten‑Free Crackers (crushed lightly; use sturdy crackers that hold up to dressing)
• 1 large Ripe Avocado (peeled, pitted, and cubed)
• ½ cup Greek Yogurt (full‑fat, plain)
• 2 tablespoons Fresh Parsley (chopped)
• 2 tablespoons Fresh Chives (finely chopped)
• 1 teaspoon Fresh Tarragon (finely chopped)
• 2 tablespoons Lemon Juice (freshly squeezed)
• ¼ cup Extra‑Virgin Olive Oil (good quality)
• ½ teaspoon Sea Salt (or to taste)
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare the Green Goddess Dressing

   Combine the avocado, Greek yogurt, lemon juice, olive oil, parsley, chives, tarragon, sea salt, and black pepper in a food processor. Blend until smooth and creamy, scraping the sides as needed.

   Time: PT5M

2. Prep the Vegetables

   Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Place all vegetables in a mixing bowl and toss lightly with a pinch of salt.

   Time: PT10M

3. Assemble the Layered Salad

   In a clear serving glass bowl, start with a thin layer of crushed gluten‑free crackers. Top with half of the mixed greens, then add a layer of smoked salmon pieces, followed by half of the prepared vegetables. Drizzle a generous amount of the Green Goddess dressing over the vegetables. Repeat the layers: crackers, greens, salmon, vegetables, and finish with the remaining dressing. Garnish with extra chopped herbs if desired.

   Time: PT5M

4. Final Chill and Serve

   Cover the assembled salad with plastic wrap and refrigerate for 10‑15 minutes to let flavors meld. Serve chilled, encouraging guests to scoop from the top so they get a bit of every layer.

   Time: PT10M

Nutrition Facts

Calories

260

Protein

12g

Carbohydrates

20g

Fat

12g

Fiber

4g