Description
Green goddess salad delivers fresh herbs and crisp vegetables in a creamy, tangy dressing that elevates simple ingredients. Crunchy textures and bold flavors will make you crave this California-inspired dish again and again.
Ingredients
Scale
- 1 head green leaf lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 cup fresh herbs (parsley, chives, dill)
- 2 green onions, chopped
- 1/2 avocado, diced
- 1/4 cup crumbled feta cheese
- 1/4 cup pumpkin seeds
- 2 tbsps olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- 1/2 cup greek yogurt
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley
- 2 anchovy fillets (optional)
- 2 cloves garlic
- 1/4 cup olive oil (59 ml)
- 2 tbsps lemon juice
- 1 tbsp white wine vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Craft a vibrant green goddess dressing by blending Greek yogurt, olive oil, lemon juice, garlic, avocado, parsley, chives, dill, salt, and pepper in a blender until silky smooth. Taste and fine-tune seasoning as needed.
- Chop cabbage, spinach, cucumber, and green onions into uniform pieces for consistent texture and visual appeal.
- Slice fresh avocado into delicate cubes, ensuring they’re not too large to disrupt the salad’s balance.
- Transfer chopped vegetables into a spacious mixing bowl, creating a verdant base of crisp greens and crunchy textures.
- Pour the prepared green goddess dressing over the vegetables, using gentle tossing motions to ensure every ingredient is luxuriously coated.
- Allow salad to rest for 2-3 minutes, enabling flavors to meld and dressing to slightly soften the vegetables.
- Plate the salad immediately, garnishing with additional fresh herbs like parsley or chives for a burst of color and extra aromatic freshness.
- Serve chilled as a refreshing side dish or light lunch, perfect for warm summer days.
Notes
- Swap Greek yogurt with plant-based alternatives like coconut or almond yogurt for a vegan version that maintains creamy texture.
- Massage chopped cabbage briefly with salt to soften its texture and reduce raw bitterness, making the salad more tender and digestible.
- Toast sunflower or pumpkin seeds quickly in a dry pan for added crunch and nutty flavor that complements the green goddess dressing.
- Prep vegetables just before serving to maintain maximum freshness and prevent wilting, ensuring crisp and vibrant salad presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 2.0 g
- Sodium: 250 mg
- Fat: 17.0 g
- Saturated Fat: 4.0 g
- Unsaturated Fat: 13.0 g
- Trans Fat: 0.0 g
- Carbohydrates: 9.5 g
- Fiber: 3.4 g
- Protein: 7.5 g
- Cholesterol: 5 mg