Green Goddess Salad
Crisp cabbage, cucumber, and avocado tossed in a creamy green herb dressing — a fresh take on the viral Green Goddess Salad.
Equipment
- Blender or food processor
- Mixing bowl
- Chopping board + knife
Ingredients
Salad
- ½ head green cabbage finely chopped
- 1 large cucumber diced
- 3 green onions sliced
- 1 ripe avocado diced
- 2 tablespoons roasted walnuts or almonds optional, for crunch
Green Goddess Dressing
- 1 cup fresh basil leaves
- ½ cup baby spinach or parsley
- 2 tablespoons chives
- 1 garlic clove
- 1 small shallot
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon rice vinegar
- 3 tablespoons nutritional yeast or grated parmesan
- Salt and black pepper to taste
- Water as needed for thinning
Instructions
Prep the salad:
- Finely chop the cabbage, cucumber, green onions, and avocado. Add to a large bowl.
Make the dressing:
- In a blender, combine basil, spinach, chives, garlic, shallot, olive oil, lemon juice, vinegar, and nutritional yeast. Blend until creamy and smooth. Add water gradually until desired consistency.
Toss & serve:
- Pour the dressing over the chopped vegetables and toss to coat evenly.
Garnish:
- Sprinkle roasted nuts or extra herbs for a touch of texture and color.
Notes
💡 Chop veggies finely — the smaller the cut, the better the flavor blend.
🧊 The dressing keeps beautifully in the fridge for up to 3 days.
🧊 The dressing keeps beautifully in the fridge for up to 3 days.