Tracy Anderson’s Green Goddess Crunch Salad
This spring-forward salad is a balance of bold flavors, nutritional density, and textural contrast—a satisfying evolution of slaw that works as a main or a side. And if you’re in LA, you can skip the cooking and order it directly from goop Kitchen starting March 19.
FOR THE DRESSING:
1. Blend everything together except the extra virgin olive oil. Once blended, stream in the EVOO to emulsify. Label and refrigerate until ready to use.
FOR THE CRUNCHIES:
1. In a bowl, combine everything except the crispy rice. Spread on a sheetpan and bake in a preheated oven at 350°F until golden brown, about 10 to 12 minutes.
2. Allow to cool, then toss together with the crispy rice. Store in an airtight container until ready to use.
FOR THE SPICE MIX:
1. Blend everything together and store in an airtight container until ready to use. (Tip: You can make extra and save the leftover spice mix—it’s a fun addition for a taco night or when you want to elevate your avocado toast.)
FOR THE SALAD:
1. Wash and mix all of the greens together under cold water. Submerge in an ice bath for about 5 minutes to make sure the vegetables are extra crispy before spinning dry.
TO ASSEMBLE:
1. In the bottom of the bowl, arrange half of the salad mixture on the bottom.
2. Sprinkle the carrots, watermelon radish, and cucumbers over the greens.
3. Top with half an avocado, and season it with the spice mix.
4. Top with a fresh sprinkling of cilantro leaves and serve with a lime wedge, the dressing, and crunchies on the side.
Originally featured in
Re-create goop Kitchen’s Tracy Anderson Green Goddess Crunch Salad at Home
