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Green Queen

Our friend Tess Masters, The Blender Girl, thinks of this dressing as the salad equivalent of her little black dress: a fabulous classic that works for most occasions and never goes out of style. We just think it's delicious! And we're thrilled that she's let us post it here in our recipe center.

"I love the peppery notes in this dressing, but any blend of herbs and greens can yield spectacular results," Tess says. "This lean green dressing machine will transform even the most tragic mound of lettuce from drab to fab. People swoon when they taste it. Many a friend has exclaimed in the midst of a euphoric bite, 'Oh, I could just gobble this up with a spoon!'" Which, apparently, Tess has done herself (and out of the blender, as well)!

The salad under this delicious dressing is no slouch, either. It's a delightfully varied combo of greens and other fresh veggies, plus nuts and seeds for crunch — even room to let you swap in your particular favorites, if you like. 

Recipe and photo from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts and Drinks — 100 Gluten-Free, Vegan Recipes! by Tess Masters. And check out more of her delicious expertise at 

Prep time: 20 min | 6 Servings



¾ cup

cold-pressed extra-virgin olive oil

¼ cup

freshly squeezed lemon juice (plus more to taste)

1 bunch

Italian parsley (leaves only, chopped)

1 bunch

cilantro (chopped)

½ bunch

chives (chopped)

⅓ cup

blanched raw almonds (or 1/4 cup raw sunflower seeds, soaked)


avocado (pitted and peeled)

1 clove

garlic (minced, plus more to taste)

1 tsp

apple cider vinegar

½ tsp

natural salt (plus more to taste)

½ cup

water (plus more as needed)




8 cup

baby spinach, baby arugula or micro greens (or your favorite mixed leafy greens)


purple cabbage (cored and shredded)

2 cup

julienned broccoli stalks (or 2 cups peeled, seeded and diced or julienned cucumber)


avocados (pitted, peeled and sliced)

1 bunch

green onions (white and green parts, finely chopped)

1 cup

roughly chopped raw almonds

¼ cup

hemp, sunflower or pumpkin seeds

Natural salt and freshly ground black pepper


To make the dressing, put all of the ingredients into your blender and purée on high for about 1 minute, until smooth and creamy. Adjust the flavors to your taste (you might want more lemon juice, garlic or salt). This dressing should have the consistency of thin mayo, but add a little more water to thin it out if you prefer. It can be stored in an airtight container in the fridge for up to 5 days.

To assemble the salad, shave the zucchini lengthwise into strips with a vegetable peeler, discarding the seedy core. In a large serving bowl, toss together the zucchini strips, greens, cabbage, broccoli, avocados, green onions, almonds and seeds. Add the dressing to your preference and toss well. Season with salt and pepper, and pass any remaining dressing at the table.

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