Summery Green Goddess Salad

This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new Sustainable Nutrition Manifesto.


  • 1 cup quinoa, uncooked
  • 6 cups kale, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, cut into quarter moons
  • 1 cup chickpeas, cooked


  • ½ cup Hellmann’s® Vegan Carefully Crafted Dressing & Sandwich Spread
  • ½ cup extra virgin olive oil
  • 3 tablespoon lemon juice
  • 1 cup parsley
  • 1 cup spinach
  • 1 garlic clove


  1. Cook quinoa over the stovetop in a medium saucepan in two cups of water and set aside.
  2. Add chopped kale to a large serving bowl and toss with cherry tomatoes, cucumbers, chickpeas and cooked quinoa.
  3. Add dressing ingredients to a food processor and process until combined.
  4. Pour dressing over salad and toss with two serving spoons.
  5. Serve immediately.

Serves 3.

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Mia Syn
Mia Syn, MS, RDN, is an on-air nutrition and lifestyle expert in Charleston, South Carolina, and known for her #GoodFoodFriday segments and healthy lifestyle tips. Read Mia’s blog, Nutrition by Mia, and follow her on Facebook, Twitter, Instagram, Pinterest and YouTube.