Description
This viral Green Goddess Salad features finely chopped crunchy cabbage and cucumbers tossed in a rich, creamy Avocado Green Goddess Dressing. It’s a nutrient-packed salad that eats like a dip perfect for scooping up with chips or enjoying as a fresh side.
Ingredients
1 small head green cabbage, finely diced
3–4 mini cucumbers (Persian cucumbers), finely diced
1 bunch chives, finely chopped
1 bunch green onions (scallions), thinly sliced
For the Creamy Avocado Dressing:
1 large ripe avocado, pitted and peeled
1 cup fresh spinach leaves
1 cup fresh basil leaves
1 clove garlic, peeled
1 lemon, juiced (about 2–3 tbsp)
2 tablespoons rice vinegar or apple cider vinegar
2 tablespoons extra virgin olive oil
1/4 cup walnuts, cashews, or pistachios (optional, for thickness)
1/3 cup water (plus more to thin if needed)
1 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, seeded (optional for heat)
Instructions
1. Wash and finely dice the cabbage and cucumbers. They should be small, uniform pieces. Thinly slice the chives and green onions. Place all the chopped vegetables in a large mixing bowl.
2. In a blender or food processor, combine the avocado flesh, spinach, basil, garlic, lemon juice, vinegar, olive oil, nuts (if using), salt, pepper, and jalapeño (if using).
3. Blend on high until the mixture is completely smooth and creamy.
4. Stream in the water slowly while blending until you reach your desired consistency. It should be pourable but thick enough to coat the veggies.
5. Pour the green dressing over the chopped salad mixture.
6. Toss thoroughly until every piece of vegetable is coated in the dressing.
7. Serve immediately with tortilla chips, crackers, or as a side dish.
8. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Notes
For a protein boost, add a can of rinsed chickpeas or white beans to the salad.
If you don’t have a high-speed blender, finely chopping the herbs and mashing the avocado well before mixing can work, though the texture will be less smooth.
Nutritional yeast (about 2 tbsp) can be added to the dressing for a cheesy, savory flavor without dairy.
This salad holds up incredibly well in the fridge, making it excellent for meal prep.
- Prep Time: 20
- Category: Salad
- Method: No-Cook/Blended
- Cuisine: American/Viral
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg