By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
442 cal · 20 min
Green Goddess Detox Salad
Recipe GLPR6ba836162bfcc3
A vibrant, herbaceous salad featuring fresh spinach and pea shoots tossed with a creamy, zesty green goddess dressing made from cilantro, scallions, lime juice, and garlic. Topped with crunchy almonds, creamy avocado, and tangy feta cheese for a balanced, refreshing dish that works as an appetizer, side, or light meal.
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Ingredients
1 tablespoon agave nectar
½ cup almonds, crushed or chopped
1 avocado, cut into chunks
½ cup fresh cilantro, loosely packed
½ cup crumbled feta cheese
½ teaspoon minced garlic
½ jalapeño pepper, seeds and ribs included for extra heat (or removed for mild)
1 Juice from 1 lime
¼ cup extra-virgin olive oil
1½ cups fresh pea shoots
½ teaspoon sea salt
2 scallions, chopped
4 cups fresh baby spinach
Directions
In a blender or food processor, combine the agave nectar, minced garlic, jalapeño pepper (with seeds and ribs if you prefer spicy heat), lime juice, olive oil, and salt.
Pulse and blend until the mixture is nearly smooth, then add the chopped scallions and cilantro, pulsing gently just until the herbs are incorporated with small green flecks visible throughout the dressing. Do not over-blend; the dressing should have texture from the herbs, not be completely smooth.
In a large bowl, combine the fresh spinach, pea shoots, chopped almonds, avocado chunks, and crumbled feta cheese.
Pour the green goddess dressing over the salad and toss gently but thoroughly until all ingredients are evenly coated.
Serve immediately while the greens are crisp and the dressing is fresh.
Comments
Pea shoots are the constraint here: most Charlotte grocers stock them only occasionally, and you'll likely need a trip to Harris Teeter's produce section or a specialty market to find them fresh. The salad is otherwise available everywhere, but cost per serving runs $3.50–$4.00 due to the avocado, almonds, and feta, making it a lunch splurge rather than a weeknight side. The 20-minute time is honest for assembly and dressing, though chopping the jalapeño, cilantro, and scallion adds real knife work. This is a same-night dish—greens and avocado don't hold overnight—so plan to eat it immediately after making it.
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