Green Goddess Salad
This Green Goddess Salad features a creamy dressing and fresh ingredients, perfect for a light meal or side dish.
Equipment
- blender
- Mixing Bowl
Ingredients
- 8 cups green cabbage, finely chopped confetti-sized
- ½ pieces English cucumber or 3 small garden cucumbers
- 1 pieces avocado, diced for creaminess
- 1 bunch green onions, finely chopped
- 1 recipe Green Goddess Dressing or added to taste
- Tortilla chips for serving, optional
Instructions
- Chop - Slice the cabbage in half through the core and cut out the tough core. Lay the halves flat, slice into thin shreds, then cross-cut the shreds into small confetti-sized pieces. Dice up the cucumbers and avocado, and finely chop green onion. Everything should be chopped to a similar size.
- Mix - In a large mixing bowl, combine the chopped cabbage, cucumbers, avocado if using, and green onions.
- Make the dressing in a blender or food processor, blending until it’s creamy and bright green in color.
- Add - Pour the dressing over the veggies, adding it to taste (I use most of it) and toss to combine.
- Serve - Enjoy as a salad or serve with crispy tortilla chips.
Notes
This salad is best served immediately, since the avocado can quickly brown and the veggies can lose crispness in the fridge, but you can store leftovers in an airtight container in the fridge for 3 days. To prep this salad, mix the ingredients, except for the avocado, and store covered in the fridge for up to 3 days. Make the dressing in a separate container, and store the fridge for 3 days. When ready to serve, toss the veggies with the dressing and avocado.
Nutrition
Serving: 1servingCalories: 48kcal
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