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Green Goddess Salad Recipe

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★★★★★

4.7 from 146 reviews

This vibrant and refreshing Green Goddess Salad features a creamy homemade herby dressing bursting with fresh greens and avocado. A crunchy mix of cabbage, spinach, cucumber, and green onions tossed in a zesty yogurt-mayo dressing topped with creamy sliced avocado, tangy feta cheese, and crunchy salt and vinegar chips offers a perfect balance of flavors and textures. Ideal for a light lunch or a colorful side dish.

Ingredients

Scale

For the Dressing:

  • 1/3 cup whole milk plain Greek yogurt
  • 1/2 cup mayonnaise, high quality, like Best Foods
  • 1 and 1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon fish sauce
  • 1 garlic clove
  • 1/2 teaspoon kosher salt (use less if using table salt)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 medium avocado (save the rest to garnish)
  • 1/4 cup green onions, roughly chopped
  • 1/2 cup fresh parsley, packed
  • 1/3 cup fresh basil, packed
  • 1/4 cup fresh dill, packed
  • 1/4 cup fresh cilantro, packed

For the Salad:

  • 1/2 head green cabbage, finely chopped
  • 6 ounces fresh baby spinach, chopped small
  • 1 large English cucumber, sliced and quartered
  • 1/4 cup green onions, chopped small
  • 1 and 1/2 medium avocados, sliced

Optional Toppings:

  • 1/2 cup feta cheese, crumbled
  • 1 and 1/2 cups salt and vinegar kettle chips, crushed
  • crushed red pepper, to taste

Instructions

  1. Make the Dressing: In a blender or food processor, combine Greek yogurt, mayonnaise, lemon juice, fish sauce, garlic clove, kosher salt, and black pepper. Scoop half a medium avocado into the blender. Add green onions, parsley, basil, dill, and cilantro leaves that have been removed from stems. Blend everything until smooth and creamy, scraping down the sides if needed. Adjust seasoning with more lemon juice, salt, or pepper to taste.
  2. Prepare the Vegetables: Finely chop the green cabbage into small bite-sized pieces and add to a large serving bowl. Chop the baby spinach into very small pieces by slicing in two directions. Add to the bowl. Slice the English cucumber lengthwise, then quarter it and slice into pieces. Add to the bowl. Chop the remaining green onions into small pieces and add to the bowl.
  3. Toss the Salad: For family-style serving, add desired amount of dressing to the salad bowl and toss well to combine. For individual servings, divide the chopped cabbage, spinach, cucumber, and green onions evenly among six salad plates or bowls and toss each portion with dressing individually.
  4. Add Toppings and Serve: Top the tossed salad with sliced avocado, crumbled feta cheese, and crushed salt and vinegar kettle chips. Sprinkle with crushed red pepper according to taste. Serve the remaining dressing on the side.

Notes

  • Use fresh herbs for the most vibrant flavor in the dressing.
  • Remove large stems from herbs but small stems can be blended for added texture and flavor.
  • Chopping the cabbage and spinach finely ensures easy eating and better mix with dressing.
  • The salt and vinegar chips add a crunchy, tangy contrast but can be omitted for a lighter option.
  • Adjust the amount of fish sauce if you prefer less saltiness; it adds umami depth.
  • This salad is best served fresh but leftover dressing can be refrigerated for up to 3 days.

Keywords: Green Goddess Salad, creamy herb dressing, avocado salad, spinach cabbage salad, fresh herb dressing, healthy salad, vegetarian salad

Find it online: https://mjrecipe.com/green-goddess-salad-recipe/