Green Goddess Salad Recipe.
Ingredients
For the Green Goddess Salad
- 2 cups green cabbage finely chopped
- 1 cup cucumber diced small.
- 2 green onions thinly sliced.
- ¼ cups fresh chives chopped.
- ¼ cup fresh basil chopped.
- 1 cup baby spinach finely chopped.
For The Green Goddess Salad Dressing
- ¼ cup mayonnaise or Greek yogurt.
- ¼ cup fresh parsley leaves.
- 1 clove garlic.
- 1 tbsp fresh lemon juice.
- 1 tbsp olive oil.
- 1 tbsp nutritional yeast.
- ¼ tsp salt or to taste.
- ¼ tsp black pepper.
- 1-2 tbsp water to thin if needed.
Instructions
Step 1 Blend the Dressing –
- Add all dressing ingredients to a blender or food processor.
- Blend until smooth and creamy.
- Add water 1 tbsp at a time if you like it thinner.
- Taste and adjust salt/lemon
Step 2: Prep the salad –
- Finely chop all the vegetables and herbs. The key here is “finely chopped” – that’s what makes it scoopable like a dip.
- Add everything to a large mixing bowl.
Step3 : Dress it up –
- Pour the Green Goddess dressing over the chopped salad.
Step4: Toss –
- Toss everything together until every piece is well coated in that creamy green dressing.
Step 5: Serve –
- Eat immediately with tortilla chips, pita chips or veggie sticks. Or enjoy it on its own as a ight lunch. Scoop it. Dip it. Love it.
Notes
Nutrition per serving, 3 servings
Calories: 180kcal | Carbs: 8g | Protein 3g | Fat: 15g |
Fiber: 4g | Sugar: 3g
Nutrition estimate. Varies based on mayo vs Greek yogurt used.
1- Meal prep : Store chopped veggies+ dressing separately. Toss right before eating to keep it crunchy. lasts 2-3 days.
2- Vegan: Swap mayo for vegan mayo or cashew yogurt or can add Avocado.
3- Extra Protein: Add chickpeas, white beans, or grilled chicken.
4- Chopping tip: use food processor plus function for faster, even chopping.
5- Soggy fix: If cabbage releases water, drain it before adding dressing
.
Want lighter/protein: Stick with Greek yogurt . Want richest flavor: Use mayo. Want vegan: Cashew cream or vegan yogurt.