Watch Monica and I make this recipe on Instagram!!! 

Whipped this up with the incredible Monica Grohne from Marea on Instagram Live today! Here’s the recipe, full of healthy, protein-rich, probiotic-strong and absolutely delicious ingredients. 

Here’s a pretty-looking version of the recipe!

High-Protein Green Goddess Salad

Learn a special recipe from Chef Anja’s time working at an extremely creative and plant-forward, delicious restaurant in San Francisco called Verbena, combined with some of Monica Grohne’s protein and hormone health expertise! 

Total Time: 20 min / Prep Time: 20 minutes / Cook Time: 10 minutes

Yield: 2 servings 

Gluten-free /  Dairy-Free (optional) / Pescatarian / Vegetarian optional / Vegan Optional

Ingredients

Dressing ingredients

• 1 cup pumpkin seeds
• 1 ½ cups boiled water, plus more if needed
• ½ teaspoon sea salt, plus more to taste
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• ½ teaspoon onion powder
• ½ cup olive oil
• ½ shallot, minced
• 2 cloves garlic, grated
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh tarragon
• 5 tablespoons chopped fresh dill
• Juice of 1 lemon
• Freshly ground black pepper

Pickled radish ingredients

• 2 radishes (or you can make extra and save for future meals and salads)
• ¼ cup boiled water
• ¼ cup apple cider vinegar
• 1 tablespoon maple syrup
• ¾ teaspoon sea salt
•  1 pinch red pepper flakes (optional)
• 1 pinch whole mustard seeds (optional)
• Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds

Salad ingredients

• 5 oz. little gem lettuce or mixed greens (Romaine, little gem, butter lettuce, radicchio, massaged kale, anything you prefer)
• ½ cup snap peas
• 2 pickled radishes
• 4 oz. feta cheese (sheep’s milk, ideally)
• 1/2 lb skinless salmon fillet
• 1 avocado
• Chopped chives and dill, garnish  
• Toasted pumpkin seeds, garnish

Instructions:

1. Boil 2 cups water in a teapot or covered pot. Let boiling water sit one minute, heat off, and then pour 1 ½ cups hot water (save ½ cup for later) on top of pumpkin seeds in a bowl or a jar. Let sit at least 10 minutes to soften seeds and cool.
2. Pickle radish: Slice radish into thin rounds. In a small jar, add radish slices, ¼ cup hot water, and rest of pickled radish ingredients. Let sit at least 10 minutes, or ideally 30 minutes before serving. 
3. In a food processor or blender, combine all salad dressing ingredients. Blend well. Taste and adjust to your liking. 
4. Coat salmon with 2 tablespoons of dressing. Preheat saute pan on medium-high heat for about 30 seconds until a bit of water on the pan sizzles. Drizzle in 1 tablespoon olive oil. Add salmon and cook on medium heat for about 5-7 minutes, or until bottom of salmon is golden brown. Flip and repeat on other side for about 4-5 minutes until salmon is cooked through (to your liking). Turn off heat. 
5. Rinse and slice snap peas into small pieces at an angle. 
6. In a large salad bowl, add greens, along with crumbled feta, snap peas and pickled radish. Pour in dressing amount to your liking and toss. 
7. To serve, place greens into salad bowl. Sprinkle with herbs, toasted pumpkin seeds on top. Slice avocado into chunks and spread all over the top. Add protein. Drizzle a little bit of finishing olive oil or extra dressing on top. Serve and enjoy! 

SHOPPING LIST

Perishables:

• ½ shallot, minced
• 2 cloves garlic, grated
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh tarragon
• 5 tablespoons chopped fresh dill
• Juice of 1 lemon
• 2 radishes (or you can make extra and save for future meals and salads)
• 5 oz. little gem lettuce or mixed greens (Romaine, little gem, butter lettuce, radicchio, massaged kale, anything you prefer)
• ½ cup snap peas
• 4 oz. feta cheese (sheep’s milk, ideally)
• 1/2 lb skinless salmon filet
• 1 avocado

Pantry Items:

• 1 cup raw pumpkin seeds, plus 2 tablespoons more to toast for a garnish
• 3 tablespoons maple syrup
• ¼ cup plus 2 tablespoons apple cider vinegar
• ½ teaspoon onion powder
• ½ cup olive oil
• Freshly ground black pepper
• 2 teaspoons sea salt
• 1 pinch red pepper flakes (optional)
• 1 pinch whole mustard seeds (optional)
• Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds

EQUIPMENT LIST: 

• Cutting board
• Chef’s knife
• Blender or food processor
• Pot of boiling water
• Mason jar or other glass container with cover
• Salad bowl
• Salad tossers
• Sauté pan
• Measuring cups
• Measuring spoons
• Plate and fork – for eating!