Can I make this salad vegetarian?

Absolutely! Replace the ground turkey with a plant-based ground meat substitute, or use 2 cups of cooked lentils or chickpeas instead. You'll still get plenty of protein while keeping the dish completely vegetarian-friendly.

How spicy is this salad with the jalapeño in the dressing?

Using half a jalapeño with seeds removed gives just a gentle heat that most people find pleasantly warming rather than truly spicy. If you're sensitive to heat, start with just a quarter of a jalapeño or omit it entirely. Conversely, leave the seeds in or use the whole pepper if you love spice!

Can I use a different lettuce instead of iceberg?

Yes! While iceberg provides the classic crunch, you can substitute romaine for a similar texture with more nutrients, or try a spring mix for a softer texture and different flavor profile. Just adjust the amount to get the right balance of greens to protein.

Is there a dairy-free option for the dressing?

Definitely! Use dairy-free yogurt made from coconut, almond, or soy as a direct substitute for the regular yogurt or sour cream. The avocado already provides creaminess, so you'll barely notice the difference in the final dressing.

High Protein Green Goddess Salad Recipe

Description

This High Protein Green Goddess Salad combines lean ground turkey, crisp lettuce, fresh cucumber, and a creamy, herbaceous green goddess dressing. Packed with protein and fresh flavors, it’s a healthy, filling salad perfect for a light lunch or dinner. The homemade dressing uses avocado, herbs, and yogurt for a nutritious and delicious twist. Enjoy this vibrant meal on its own or with tortilla chips for added crunch.

Ingredients

Units Scale

The Salad

Drizzle of avocado or olive oil
450 grams extra lean ground turkey (or any ground meat you like)
1 small yellow onion, finely diced
4 cloves of garlic, finely diced
Salt and pepper to taste
Chilli powder or chilli pepper (optional)
1/2 iceberg lettuce, finely chopped
1/2 english cucumber, finely chopped

The Dressing

1/4 cup olive oil
1/2 lemon, juiced
1/2 cup plain yogurt or sour cream
1/4 jalapeño (optional)
1/2 avocado, pit removed
1/2 cup parsley
Salt to taste
1 tablespoon honey dijon mustard
Splash of cold water, if needed

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Instructions

Cook Onions and Turkey: In a pan over medium-high heat, add a drizzle of avocado or olive oil. Add the finely diced onion and sauté for a few minutes until translucent. Add the ground turkey (or your preferred meat) and cook, breaking it up with a spatula, until all liquid has evaporated and the meat is golden brown, about 10 minutes.
Add Garlic and Seasonings: Add the finely diced garlic, salt, pepper, and optional chili powder or chili pepper. Stir for another minute to combine the flavors, then remove from heat.
Prepare the Vegetables: While the meat is cooking, finely chop the iceberg lettuce and english cucumber. Add them to a large mixing bowl.
Combine Salad Base: Add the cooked ground turkey mixture to the bowl with the chopped lettuce and cucumber. Toss gently to combine.
Make the Dressing: In a blender, combine olive oil, lemon juice, yogurt or sour cream, jalapeño (if using), avocado, parsley, salt, and honey dijon mustard. Blend until smooth. Add a splash of cold water if the dressing needs thinning.
Dress the Salad: Pour the dressing over the salad mixture. Toss everything together until well coated. Serve immediately, as is or with tortilla chips for extra crunch.

Notes

You can substitute ground chicken, beef, or plant-based meat for turkey if preferred.
Chili powder or chili pepper can be omitted for a milder salad.
Adjust the thickness of the dressing with a splash of cold water to reach your desired consistency.
This salad is best enjoyed fresh, but leftovers can be stored in the fridge for up to a day.
Tortilla chips make a great crunchy accompaniment, but are optional.

Nutrition

Serving Size: 1 serving (1/3 of recipe)
Calories: 465 kcal
Sugar: 8 g
Sodium: 162 mg
Fat: 28 g
Saturated Fat: 5 g
Unsaturated Fat: 22 g
Trans Fat: 0.03 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 40 g
Cholesterol: 88 mg