First Harvest Salad with Green Garden Salad Dressing

It’s summertime and that means it’s salad time!

We love a big meal-sized salad anytime of the year, but there is something extra special about riding our cruiser bikes down to the farmer’s market and bringing home fresh greens and herbs.

white plate with a blue and red pattern. On top is a green leaf lettuce salad with Green Garden dressing

Do you know the term “meal-sized salad”? It’s one of the hallmarks of the Conscious Cleanse eating plan, so allow us to break it down.

A meal-sized salad is a salad that is big and hearty enough to fill you up and keep you going strong.

Forget those wimpy side salads that leave you feeling hungry 30 minutes later. We’re talking a family-size serving bowl loaded with greens, sprouts, a rainbow of veggies, topped with grilled chicken, fish, a handful of nuts or seeds, and your favorite salad dressing.

And why not make a salad dressing that is as nutrient dense as a green smoothie to really kick it up a notch?

Say hello to the Garden Garden Salad Dressing. This is Jules’ new obsession. And we’re guessing it will be yours too once you try it.

Check out our First Harvest Salad and Green Garden Salad Dressing recipes below and be sure to share your reactions with us in the comments below. We also love food porn so be sure to connect with us on Instagram too.

With love and garden goodness,

Green Garden Salad Dressing

Yield: 1 ½ cups


  • ⅓ cup pepitas, soaked in warm water for an hour (see below)
  • ¾ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 1 bunch flat-leaf parsley leaves, chopped
  • 1 bunch cilantro, chopped
  • ½ bunch chives, chopped
  • ½ avocado, peeled and pitted
  • 1 clove garlic, minced
  • 1 tsp. apple cider vinegar
  • ½ tsp. sea salt
  • ½ cup water (or more to thin dressing to your liking)

Drain and rinse pepitas. In a high-speed blender place the pepitas, olive oil, lemon juice, parsley, cilantro, chives, avocado, garlic, apple cider vinegar, sea salt, and water, and blend until creamy. Thin the dressing as needed with additional water to get it to a consistency that you like.

First Harvest Salad

Yield: 1 serving


  • 4 cups baby arugula
  • 1 cup julienned baby bok choy (approx. 1 small head)
  • 4 radishes, sliced
  • ½ cucumber, sliced
  • Handful of your favorite sprout (we used radish and alfalfa)
  • ½ avocado, sliced and peeled

In a large bowl toss the arugula, bok choy, radishes, cucumber, sprouts and 3-4 TB. of the Green Garden Salad Dressing. Top with the avocado and enjoy!



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