Green Goddess Salad Recipe
User Reviews
5
Green Goddess Salad Recipe
Description
The salad features a base of shredded green cabbage, offering a crunchy texture alongside diced Persian cucumbers which add freshness and moisture. Chopped green onions introduce a mild bite. The dressing is made by blending lemon juice, olive oil, garlic, baby spinach, avocado, walnuts, white vinegar, Parmesan cheese, kosher salt, and black pepper into a creamy, flavorful sauce. This creates a well-balanced dressing with tanginess from the vinegar and lemon, richness from avocado and olive oil, and depth from Parmesan and walnuts. When tossed together, the salad gains a creamy coating that complements the crisp vegetables without overwhelming them.
This salad can be served as is or accompanied by pita chips, crackers, or tortilla chips to add contrast in texture. It can function as a side for grilled meats or as a vibrant topping for sandwiches. By preparing the vegetables ahead and mixing them later with freshly made dressing, the salad retains its freshness and attractive color.
For practical use, vegetables can be chopped and refrigerated up to two days before serving. The avocado-based dressing is best made fresh to avoid browning. Leftovers can be stored in an airtight container for up to three days in the refrigerator without significant loss of texture or flavor.
Ingredients
- 1 lb green cabbage shredded
- 6 cucumber diced, Persian
- 6 green onions chopped
Green Goddess Salad dressing
- 1 lemon juice of
- ¼ cup olive oil
- 3 cloves garlic
- 1 ½ cups baby spinach
- ½ teaspoon black pepper
- ½ avocado
- ⅓ cup walnuts
- 1 tablespoon white vinegar
- ¼ cup Parmesan Cheese grated
- 1 teaspoon kosher salt
Instructions
- Place the shredded cabbage, cucumber and green onion in a large bowl and mix to combine.
- Blend the lemon juice, olive oil, garlic, baby spinach, black pepper, avocado, walnuts, white vinegar, salt, and parmesan cheese in a blender or a food processor.
- Drizzle the dressing over the salad and mix well using two large salad spoons.
- Serve as is or with cracker, pita chips or tortilla chips.
Notes
- Prepare the vegetables up to two days in advance and refrigerate to save time before serving.
- Make the dressing just before serving to preserve the color and freshness of the avocado.
- Substitute walnuts with almonds, cashews, or pecans according to preference.
- Use rice vinegar or apple cider vinegar instead of white vinegar if desired.
- To make the dressing vegan, replace Parmesan cheese with 1/4 cup nutritional yeast.
- Serve the salad with pita bread, pita chips, or tortilla chips as a side or garnish.
- Store leftovers in an airtight container in the fridge and consume within three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 6mg | 2% |
| Sodium | 133mg | 6% |
| Potassium | 651mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1534IU | 31% |
| Vitamin C | 68mg | 76% |
| Calcium | 177mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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