The Sol Journal

Green Goddess Salad with Matcha Dressing

recipes

Green Goddess Salad with Matcha Dressing

10 November, 2025

This Green Goddess Salad with Matcha Dressing brings together fresh herbs, omega-rich salmon, and a creamy matcha-infused dressing to support balanced energy, healthy oestrogen metabolism, and deep cellular nourishment.

SERVES 1 GLUTEN-FREE | DAIRY-FREE | REFINED SUGAR-FREE

This Green Goddess Salad with Matcha Dressing is a fresh, nutrient-packed dish designed to support hormonal balance while tasting amazing. The creamy, herb-infused dressing features Sol Cleanse Organic Matcha Powder, providing antioxidants that reduce inflammation and provide calm, sustained energy. With salmon, quinoa and avocado, the salad is perfectly macro-balanced–offering protein, healthy fats and complex carbs to stabilise blood sugar and support hormone health. Broccolini, a cruciferous vegetable, alongside broccoli sprouts rich in sulforaphane, helps the liver metabolise oestrogen and detoxify naturally. This whole foods salad is ideal for lunch or a light dinner, helping to nourish your body, support hormone balance and maintain steady energy.

Ingredients

Salad

¼ cup white quinoa
1 salmon fillet, skin on
1 bunch broccolini
½ cup rocket
½ cup zucchini, spiralled 
¼ avocado, sliced
¼ cup fresh basil
¼ cup fresh mint
1 tablespoon pepitas
Broccoli sprouts, to garnish

Matcha dressing

⅓ cup thick Greek coconut yoghurt
¼ avocado
¼ cup fresh basil
¼ cup fresh parsley
1 garlic clove
2 tablespoon unsweetened plant milk
1 tablespoon lemon juice
1 teaspoon Sol Cleanse Organic Matcha Powder
Sea salt & pepper, to taste

Method

  1. Add quinoa to a small saucepan with ½ cup of water and bring to a boil. Reduce to a simmer and cook for 10–12 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside to cool slightly.
  2. Heat a drizzle of olive oil in a pan over medium heat. Season the salmon fillet with sea salt and pepper. Place it skin-side down and cook for 3–4 minutes until the skin is crisp, then flip and cook for another 2–3 minutes, or until cooked to your liking. Remove from heat and set aside to rest.
  3. In the same pan, add a touch more olive oil if needed. Toss in the broccolini and sauté for 3–4 minutes until bright green and just tender. Season with a pinch of sea salt and remove from heat.
  4. In a blender or small food processor, combine all matcha dressing ingredients. Blend until smooth and creamy. Adjust seasoning or consistency as needed with a splash of milk or lemon juice.
  5. In a serving bowl or plate, layer the quinoa, rocket and zucchini noodles. Top with the sautéed broccolini, sliced avocado and salmon fillet.
  6. Generously drizzle the matcha dressing and garnish with fresh basil, mint, pepitas and broccoli sprouts.