Green Goddess Salad Recipe
This vibrant Green Goddess salad is a fresh, gluten-free dish made with crunchy cabbage, cucumbers, and a creamy avocado-herb dressing. It’s quick to prepare, naturally vegan, and perfect for a light meal or healthy side. Packed with flavor and nutrients, it’s a go-to recipe for any season.
Equipment
- High-speed blender or food processor
- Large mixing bowl
- Chef's knife
- Cutting board
Ingredients
For the salad:
- 3 cups shredded green cabbage
- 1 Persian cucumber finely chopped
- 2 green onions sliced
- 1 cup chopped fresh spinach
For the dressing:
- 1 ripe avocado
- Juice of 1 lemon
- 2 garlic cloves
- 3 tablespoons olive oil
- 1/4 cup fresh parsley
- 2 tablespoons chopped chives
- Salt and pepper to taste
- Optional: 1–2 tablespoons water to thin
Instructions
- Chop the cabbage, cucumber, green onions, and spinach. Place in a large bowl.
- In a blender, combine avocado, lemon juice, garlic, olive oil, parsley, chives, salt, and pepper. Blend until smooth.
- If needed, add a splash of water to adjust the texture.
- Pour dressing over the chopped vegetables and toss until everything is well coated.
- Let sit for 10–15 minutes to enhance flavor.
- Serve chilled or at room temperature. Enjoy!
Notes
Keeps for up to 2 days in the fridge.
Add tofu or quinoa to make it a full meal.
Dressing can be made ahead and stored in an airtight jar for 3 days.