Green Goddess Salad

5 from 1 vote

This Green Goddess Salad recipe is top notch. It's full of crunchy greens like cabbage, cucumbers, celery and more. Served with a delicious herb loaded dressing that tastes decadent but it's healthy and offers protein with it's greek yogurt base.

Prep Time20

Total Time20

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings:

Author: Bailey Rhatigan

Equipment

large salad bowl
food processor or blender for the dressing

Ingredients

1 medium green cabbage, thinly sliced about 5- 6 cups
1 small red onion, thinly sliced
3 stalks celery, chopped
1 cucumber, chopped
¼ cup green olives, sliced
¼ cup pepita and/or pistachios

Green Goddess Dressing

⅓ cup plain greek yogurt
4 Tbsp Mayonnaise
1 Tbsp rice vinegar
1 Tbsp dijon mustard
3 cloves garlic
½ tsp each salt, pepper, dried dill
1 small avocado, pitted
⅓ bunch fresh parsley
handful fresh basil

Instructions

In a large bowl add the salad ingredients: cabbage, red onion, celery, cucumber, olive, nuts.
Make the green goddess dressing. Add the ingredients to a small blender or food processor and blitz it together well. Give it a taste, adjust if you want more salt or more mayo.
Pour 3/4ths of the dressing over the salad and toss well, ensuring everything is incorporated. Garnish with extra pistachio and olive slices to make it look pretty, serve and enjoy with extra dressing if desired.

Notes

Keep the mix ins similar in size for ease of chomping.
Add chicken, shrimp or salmon to this dish for more protein.
Feel free to skip the mayo if desired! I prefer the touch of it for extra creaminess and to cut the sour profile from the greek yogurt.
Any vinegar will work but the rice vinegar has a touch of mild sweetness.
Only use 3/4ths of the dressing to start, you may not need the whole batch, and it's great to spread on sandwiches or dip veggies in.
Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition