Recipe courtesy of Patricia Greenberg

Fennel Salad with Soy Green Goddess Dressing

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 servings
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10 ounces green peas, fresh or frozen

1/2 cup soy milk

2 tablespoons lemon juice

2 garlic cloves, minced

3 sprigs of mint

6 leaves fresh basil, chopped

Salt and pepper to taste


1 fennel bulb, sliced

1 medium cucumber, peeled, seeded, and sliced

4 scallions, white and tender green parts, chopped

2 cups shredded carrots

1 pound mixed salad greens, washed and spun dry

1 cup soy sprouts

1 cup roasted soy nuts


  1. In a food processor or blender, puree the peas, soy milk, lemon juice, garlic, mint, basil, salt, and pepper. Chill.
  2. In a bowl, combine the fennel, cucumber, scallions, carrots, and greens. Toss the dressing with the salad. Sprinkle the soy sprouts and soy nuts over the salad. Serve immediately.

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