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Smoked Salmon Green Goddess Bowl

by Georgie Young
on 29th April 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This Smoked Salmon Green Goddess Bowl is a light and zesty salad filled to the brim with beautiful green veggies and a gorgeously green herby dressing.

Smoked Salmon Green Goddess Bowl

5 - 1 review


  • For the Salad
  • 200g purple sprouting broccoli or broccolini
  • 125g fine asparagus
  • 1/2 cup frozen edamame/soya beans
  • 8 radishes (trimmed)
  • 1/2 medium cucumber
  • 2 large handfuls salad greens (rocket, baby spinach, lamb's lettuce etc.)
  • 80g organic wild smoked salmon
  • 2 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • For the Green Goddess Dressing
  • 1 cup (packed) fresh herbs, stems included (dill, parsley, tarragon)
  • 1/2 large avocado
  • 1 small clove garlic
  • Juice 1 lemon
  • 3/4 cup water
  • 1/4 cup coconut yogurt
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast (optional)
  • 1 tsp sea salt
  • 1 tsp light agave nectar, erythritol, or xylitol
Prep Time


  1. Start by preparing your dressing. Place all of the ingredients (in the order listed) into your Ninja cup, screw the lid shut and place onto the unit. If you have a FreshVac Pump be sure to use this now. Blend until smooth using the ‘EXTRACT’ setting. Set the jug to one side in the refrigerator until needed.

  2. Bring a large pan of water to the boil and remove from the heat. Add your purple sprouting broccoli, asparagus, and frozen edamame, stir, then leave to rest for minute before draining and plunging into ice cold water for a few minutes. Drain again and leave to one side.

  3. Using your food processor with the shredding disc fitted, slice and shred your radish and cucumber, alternatively use a spiralizer or cut by hand. Arrange the salad leaves, radish, cucumber, broccoli, asparagus, and edamame between 2 plates/bowls and divide the smoked salmon equally between them.

  4. Remove your dressing from the refrigerator, release the bottom seal if using FreshVac, then drizzle over the salad bowls. Sprinkle over the seeds and enjoy.

  5. Notes:

    For a vegetarian or vegan option simply swap the smoked salmon for hard boiled eggs or tempeh. For a more filling dish throw in some roasted sweet potato or buckwheat.

    Feel free to switch up the herbs and add extra veggies to make this salad your own. I used equal proportions of dill, flat leaf parsley, and tarragon in mine!

    *All cup measurements used are UK cup measurements and so 1 cup = 250ml.

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young