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Vegan Green Goddess Salad

A broccoli lovers dream

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Just looking at this broccoli salad will make you crave healthy greens. Here’s the second post in our beet series with Christiann Koepke! It’s perfect as a side for any day of the week and offers a great way to incorporate broccoli, an excellent source of vitamins K and C, a good source of folate (folic acid) and it also provides potassium and fiber. 

Tip: If you want to amp up the protein and have it as a main for lunch on-the-go, add half an avocado and some pickled onions. If you have a nut allergy, omit the pistachios and add some pickled cucumbers and turnips (later in this series is a quick pickled vegetable recipe, so you’ll want to check back soon!). Lastly, you’ll have extra dressing. Add as much or as little as you like and use the leftovers as a sandwich spread or dip for any and everything.

Vegan Green Goddess Broccoli Salad

Servings: 4


For the Salad
  • 1 large broccoli head, trimmed and cut into florets
  • 3 medium roasted beets, quartered lengthwise
  • 1 ½ cups or 2 large handfuls/5 oz. sugar snap peas, sliced lengthwise
  • cup fresh mint, trimmed, rinsed and coarsely chopped
  • ½ cup fresh parsley, trimmed, rinsed and coarsely chopped
  • 3-4 small english cucumbers, rinsed and chopped
  • 1 handful microgreens, any variety
  • Optional: ⅓ cup raw shelled pistachios
  • Flaky sea salt to taste
  • Green goddess dressing, recipe below
For the Dressing (makes 16 oz.)
  • ½ cup chives
  • ½ cup tarragon
  • ½ cup parsley
  • 1 Tbsp. Meyer lemon juice, freshly squeezed
  • 4 Tbsp. olive oil
  • 4 garlic cloves, minced (roasted is even better)
  • ½ tsp. sea salt, to taste
  • ½ cup vegan mayonnaise
  • ¼ cup full fat coconut cream or 1 whole avocado


For the Dressing
  • Place herbs, lemon, oil, garlic, 2 Tbsp. of water, and salt in a small blender. Purée until smooth, scraping at least once and blending at least twice.
  • In a small bowl, stir the mayonnaise and cream (or avocado) together.
  • Add mixture to the blender and purée until rich and creamy. Adjust consistency if you’d like by adding a splash more of water to thin.
  • Store in an airtight jar for up to around 1 week.
For the Beets and Salad
  • Start by preparing roasted beets. Preheat oven to 425°F. Rinse beets. Cut off each end. Peel and quarter.
  • Place on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle very lightly with sea salt.
  • Place in the oven and roast for 25-30 minutes, or until soft when pierced with a fork. Allow it to cool to room temperature.
  • Add the broccoli florets to a food processor fitted with the base attachment and pulse to obtain a grain-like texture. Remove and place in a bowl.
  • In a large salad bowl, toss the first 7 ingredients, holding the nuts, dressing, and salt.
  • Next, add dressing (quantity to your preference), toss, and season with salt to taste. Add to the salad bowl. Top with nuts. Serve immediately.
  • Store leftovers in an airtight container in the refrigerator for 1-2 days.

We’re sure this healthy and delicious recipe will get you further exploring this colorful root vegetable!

To read Christiann’s full post, click here! For more recipes from our talented friend, creative director, photographer, and recipe curator, check out Christiann’s site and follow her on Instagram @christiannkoepke.

Recipe, Photography & Creative Direction by Christiann Koepke


Christiann Koepke

Creative Director, Photographer, and Recipe Curator

Responsible for managing national and global client relationships for some of the world’s most loved and known Fortune 500 companies, Christiann Koepke has extensive experience as an Executive Producer and Executive Creative Director.