Description
A crunchy and refreshing cabbage salad tossed with a creamy green goddess dressing made from avocado, fresh herbs, lemon, and Greek yogurt, perfect for a healthy and vibrant meal or side dish.
Ingredients
Salad
- 4 cups finely shredded green cabbage
- 2 cups chopped romaine lettuce
- 1 cucumber, diced
- 1/2 cup fresh parsley
- 1/4 cup fresh basil
- 2 green onions, sliced
- 1/4 cup fresh chives
- 1/3 cup pumpkin seeds
Green Goddess Dressing
- 1/2 avocado
- 1/3 cup Greek yogurt
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove
- 1/4 cup fresh parsley
- 2 tbsp fresh basil
- 1 tbsp chives
- 2–3 tbsp water
- Salt and black pepper, to taste
Instructions
- Prepare the Salad: In a large bowl, combine the finely shredded green cabbage, chopped romaine lettuce, diced cucumber, fresh parsley, basil, chives, sliced green onions, and pumpkin seeds, tossing gently to mix.
- Make the Dressing: Add the avocado, Greek yogurt, olive oil, fresh lemon juice, garlic clove, parsley, basil, chives, salt, and black pepper to a blender.
- Blend the Dressing: Blend all dressing ingredients until the mixture is smooth and creamy. If the dressing is too thick, gradually add 2 to 3 tablespoons of water until the desired consistency is reached.
- Toss Salad with Dressing: Pour the creamy green goddess dressing over the prepared vegetables and toss thoroughly to ensure everything is well coated.
- Serve: Serve the salad immediately for the freshest taste, or refrigerate briefly before serving if desired.
Notes
- Add chickpeas, edamame, tofu, or grilled chicken to increase the protein content.
- For a dairy-free variation, substitute Greek yogurt with plant-based yogurt.
- Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch, Side Dish
- Method: No-Cook, Blending
- Cuisine: American
