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Green Queen Salad

Always in style

Tess Masters describes this salad dressing as the culinary equivalent of a little black dress—a staple that gets pulled out‚ works for most occasions‚ and never goes out of style.


¾ cup (180ml) cold-pressed Extra-Virgin Olive Oil
¼ Cup (60ml) freshly squeezed Lemon Juice, plus more to taste
1 bunch flat-leaf Parsley Leaves, chopped
1 bunch Cilantro, chopped
½ bunch chopped Chives
⅓ Cup (40g) blanched raw Almonds or 1/4 cup (35g) raw Sunflower Seeds, soaked
½ Avocado, pitted and peeled
1 clove Garlic, minced, plus more to taste
1 tsp Apple Cider Vinegar
½ tsp natural Salt, plus more to taste
½ cup (120ml) Water, plus more as needed

2 Zucchini
8 Cups (200g) mixed Leafy Greens like Baby Spinach, Arugula, or Micro Greens
¼ head Purple Cabbage, cored and shredded
2 Cups (300g) julienned Broccoli Stalks or commercial Broccoli Slaw or 2 Cups (290g) peeled, seeded and diced or julienned Cucumber
2 Avocados pitted, peeled, and sliced
1 bunch Green Onions (white and green parts), finely chopped
1 cup (160g) roughly chopped raw Almonds
¼ Cup (35g) Navitas Organics Hemp Seeds, Sunflower, or Pumpkin Seeds
Natural Salt and freshly ground Black Pepper


To make the dressing, put all of the ingredients into your blender and puree on high for about 1 minute until smooth and creamy. Tweak flavors to taste (you might want more lemon juice, garlic, or salt). This dressing should have the consistency of thin mayo but add a little more water to thin it out if you prefer. It can be stored in an airtight container in the fridge for up to 5 days.

To assemble the salad, shave the zucchini lengthwise into strips with a vegetable peeler, discarding the seedy core. In a large serving bowl, toss together the zucchini strips, greens, cabbage, broccoli, avocados, green onions, almonds, and seeds. Add the dressing to your preference and toss well. Season with salt and pepper and pass any remaining dressing at the table.

Makes: 1 1/2 cups