Green Crunch Salad

This tasty salad is crunchy and satisfying. With layers of crisp romaine, peppery arugula, and tender spinach; refreshing cucumber and celery; crunchy, nutty pumpkin seeds; and a creamy avocado dressing that coats every bite, this is a yummy salad you can enjoy yourself or serve up to family or friends alongside other dishes of your choice.

Green Crunch Salad

Ingredients:

• 4 cups finely chopped, loosely packed romaine lettuce
• 1 cup finely chopped, loosely packed arugula
• 1 cup finely chopped, loosely packed baby spinach
• 1 1⁄2 cups finely chopped cucumber
• 1 cup finely chopped celery
• 1⁄3 cup finely chopped scallions
• 1⁄4 to 1⁄2 cup raw pumpkin seeds

CREAMY AVOCADO DRESSING:

• 2 medium ripe Hass avocados
• 1⁄3 cup (2.67 ounces) freshly squeezed lemon juice
• 2 small garlic cloves
• 1⁄2 tsp pure mustard seed powder
• 1⁄4 cup (2 ounces) water (purified or spring)
• 2 tbsps raw honey or pure maple syrup
• Sea salt, to taste (optional)
• Freshly ground black pepper, to taste (optional)

Directions:

• Add the finely chopped romaine lettuce, arugula, baby spinach, cucumber, celery, and scallions to a large bowl. Add the pumpkin seeds and toss gently to combine.
• To make the dressing, combine the avocado, freshly squeezed lemon juice, garlic, pure mustard seed powder, water, and raw honey or pure maple syrup in a blender or food processor. Blend until smooth and creamy. Season with sea salt (if using) and freshly ground black pepper (if using) to taste. The dressing should be thick and creamy.
• Pour the dressing over the salad and toss until evenly coated. Serve immediately.

Serves 2-4

Recipe Notes:

• Choose ripe Hass avocados or similarly creamy, richer varieties that yield slightly to gentle pressure for the creamiest dressing. Watch out for overripe avocados that are mushy, as they can have a slightly fermented, unpleasant flavor. Underripe avocados will make the dressing grainy.
• This salad is not radical/overt fat-free because it contains avocado and pumpkin seeds. However, if you wish to lower the fat content, you can use ¼ cup of raw pumpkin seeds.
• This salad is best served immediately after dressing, as the greens will wilt over time and the avocado dressing will begin to brown due to oxidation.
• If preparing ahead, keep the dressing and salad components separate in airtight containers in the refrigerator until ready to serve. Toss just before serving.
• This salad works beautifully as a light meal, snack, side dish, or base for adding other toppings like roasted or steamed vegetables or Crunchy Sweet-Spicy Roasted Chickpeas (see page 235).
• If you prefer the recipe to be 100 percent raw, choose raw honey instead of pure maple syrup in the dressing.
• Sea salt and pepper are optional inclusions; the recipe is more healing without them. For salt and pepper guidance, see the information in Healthy Healing Cookbook.

You can find over 175 delicious, healing recipes in Medical Medium Healthy Healing Cookbook.

Categories: Salads, Lunch & Dinner, Side Dishes, Kid Friendly, Raw, New Recipes, Grain Free

This item posted: 12-Nov-2026