Green Goddess Salad with Jammy Eggs
Alexa creates vibrant whole food recipes rooted in balance, simplicity, and seasonal ingredients. With a focus on pescatarian and plant-forward meals, she hopes to inspire others to enjoy healthy eating in a way that feels realistic and sustainable.
- Dinner
A chopped salad that eats like a full dinner, thanks to soft-boiled eggs and a herby yogurt dressing.
This Green Goddess Salad is a dinner that feels both light and satisfying. It’s got crisp veggies, tossed in a creamy herb dressing, and topped with jammy eggs and hemp seeds for extra protein. The best part is that it comes together in about 20 minutes and is both fresh and filling enough to be a complete meal. At 9 grams of net carbs a serving, it fits a keto day without eating the whole budget.
Nutrition (per serving)
| Calories | 545 |
|---|---|
| Protein | 24g |
| Carbs | 13g (9g net) |
| Fat | 46g |
Ingredients
Salad
| Iceberg or romaine lettuce, diced | 2 cups |
|---|---|
| Cucumber, diced | 1½ cups |
| Sugar snap peas, chopped | 1 cup |
| Radishes, diced | ½ cup |
Green Goddess Dressing
| Plain Greek yogurt | ¼ cup |
|---|---|
| Full-fat mayonnaise | ¼ cup |
| Fresh parsley | ½ cup |
| Fresh cilantro | ¼ cup |
| Fresh dill | ¼ cup |
| Fresh chives | 2 tbsp |
| Lemon juice | 1 tbsp |
| Lemon zest | 1 tsp |
| Olive oil | 1 tbsp |
| Capers | 1 tsp |
| Garlic clove | 1 |
| Salt and black pepper | To taste |
For Serving
| Soft-boiled eggs (2 per serving) | 4 |
|---|---|
| Hemp seeds (1 tbsp per serving) | 2 tbsp |
| Extra fresh chives | To taste |
| Freshly cracked black pepper | To taste |
Step-by-Step Instructions
1 Boil the eggs.
Bring a pot of water to a boil. Add in the eggs and cook for 7 minutes for jammy yolks. Transfer to an ice bath, then peel once cool.
2 Chop the vegetables.
Dice the lettuce, cucumber, sugar snap peas, and radishes. Add everything to a large mixing bowl.
3 Blend the dressing.
In a food processor or blender, combine the Greek yogurt, full-fat mayo, parsley, cilantro, dill, chives, lemon juice, lemon zest, olive oil, capers, garlic, salt, and pepper. Blend until smooth and adjust seasoning to taste.
4 Toss.
Pour the dressing over the chopped vegetables and toss until everything is evenly coated.
5 Assemble and serve.
Divide the salad between two bowls. Top each with 2 soft-boiled eggs, 1 tablespoon hemp seeds, extra chives, and freshly cracked black pepper. Enjoy immediately!
Notes & Tips
- Go lower carb: Swap the sugar snap peas for chopped celery or shredded cabbage, and cut the cucumber to ¾ cup. That brings it to about 7.5 grams of net carbs a serving.
- Make the dressing ahead: The Green Goddess dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- Swap the vegetables: This salad is easy to make your own. Try adding fennel, kale, broccoli, edamame, cabbage, or your favorite crunchy vegetables.
- Change the protein: Not an egg fan? Top it with grilled chicken, salmon, tofu, or chickpeas instead.
- Meal prep it: Store the dressing separately if meal prepping. Toss everything together just before serving to keep the vegetables crisp.
Alexa creates vibrant whole food recipes rooted in balance, simplicity, and seasonal ingredients. With a focus on pescatarian and plant-forward meals, she hopes to inspire others to enjoy healthy eating in a way that feels realistic and sustainable.
