Spicy Green Goddess Salad

Menu PartSalad
Green Goddess Salad

Chef Aaron Holt

Sysco and Doolittle Farm

Des Moines, Iowa

Chef Aaron Holt gives classic green goddess dressing a vegan spin by using silken tofu as the base. He blends that with roasted poblano peppers and hot honey for a spicy accent, then adds cilantro and basil for herbal notes. The dressing takes the usual green salad to another level of taste excitement.



6 oz. soft silken tofu

1 poblano pepper, fire roasted, seeded and skinned

1 avocado, pitted, peeled and flesh removed

2 scallions, grilled and sliced

1 oz. fresh basil

1 oz. fresh cilantro

1 tbsp. hot honey

1 lemon, juiced

2 tbsp. apple cider vinegar

1 tbsp. Dijon mustard

3 tbsp. soybean oil

Pinch salt and pepper


4 cups salad greens

1 cup cherry tomatoes, halved

1 cup sliced, seeded yellow bell peppers

1 cup fresh sweet corn, cooked, sliced off the cob


1. For dressing, in blender container, combine tofu and remaining ingredients in the order listed. Cover and blend until smooth.

2. In medium bowl, combine salad greens and enough dressing to coat them; toss to combine.

3. To serve, arrange dressed greens on platter or in bowl. Top with tomatoes, peppers and corn.

Photo courtesy of The Soyfoods Council

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