Description
A fresh and vibrant Green Goddess Salad featuring a creamy herbaceous dressing made with Greek yogurt, mayonnaise, fresh herbs, avocado, and lemon juice. This salad combines crunchy cabbage, spinach, cucumber, and green onions, topped with creamy avocado slices, crumbled feta, and crunchy salt and vinegar chips for texture. Perfect as a light lunch or side dish with a zesty, tangy dressing.
Ingredients
Scale
For the Dressing:
- 1/3 cup whole milk plain Greek yogurt
- 1/2 cup mayonnaise, high quality (like Best Foods)
- 1 and 1/2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon fish sauce
- 1 garlic clove
- 1/2 teaspoon kosher salt (use less if using table salt)
- 1/4 teaspoon freshly ground black pepper
- 1/2 medium avocado (save the rest to garnish)
- 1/4 cup green onions, roughly chopped
- 1/2 cup fresh parsley, packed
- 1/3 cup fresh basil, packed
- 1/4 cup fresh dill, packed
- 1/4 cup fresh cilantro, packed
For the Salad:
- 1/2 head green cabbage, finely chopped
- 6 ounces fresh baby spinach, chopped small
- 1 large English cucumber, sliced and quartered
- 1/4 cup green onions, chopped small
- 1 and 1/2 medium avocados, sliced
Optional Toppings:
- 1/2 cup feta cheese, crumbled
- 1 and 1/2 cups salt and vinegar kettle chips, crushed
- Crushed red pepper, to taste
Instructions
- Prepare the Dressing: In a blender or food processor, combine 1/3 cup plain Greek yogurt, 1/2 cup mayonnaise, 1 and 1/2 tablespoons freshly squeezed lemon juice, 1 teaspoon fish sauce, 1 garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Cut a medium avocado in half and scoop half into the blender (reserve the other half for garnish).
- Add Green Onions: Add about 1/4 cup of green onions, roughly chopped into 2-inch pieces, to the blender. Use mostly green parts for best flavor.
- Add Fresh Herbs – Parsley: Remove parsley leaves from stems by running a chef’s knife along the length of the stems. Pack the leaves into a 1/2 cup measurement, then add to the blender without further chopping.
- Add Fresh Herbs – Basil: Remove basil leaves from stems and fill a 1/3 cup measuring cup with the leaves. Add them to the blender. Large stems may be included but remove if desired.
- Add Fresh Herbs – Dill: Remove dill leaves from stems and pack them into a 1/4 cup measuring cup. Add the dill leaves to the blender.
- Add Fresh Herbs – Cilantro: Remove cilantro leaves from stems, pack into a 1/4 cup measuring cup, and add to the blender.
- Blend the Dressing: Blend all dressing ingredients until smooth and creamy. Scrape down the sides as needed. Taste and adjust seasoning with more lemon juice, salt, or pepper as preferred.
- Prepare the Salad Base: Finely chop the green cabbage into small, bite-sized pieces and add to a large serving bowl.
- Chop Spinach: Chop approximately 6 ounces of fresh baby spinach into very small pieces by cutting one direction and then the other. Add to the serving bowl.
- Prepare Cucumbers: Slice a large English cucumber in half lengthwise, then into quarters, and chop into bite-sized slices. Add to the bowl.
- Add Green Onions: Chop about 1/4 cup green onions finely and add to the salad bowl.
- Serve Family Style: Add desired amount of dressing to the salad and toss well. Top the salad with the remaining sliced avocado and, optionally, extra avocado if desired. Sprinkle 1/2 cup crumbled feta cheese and 1 and 1/2 cups crushed salt and vinegar kettle chips on top. Finish with a sprinkle of crushed red pepper. Serve remaining dressing separately at the table.
- Serve Individual Portions: Divide the chopped cabbage, spinach, cucumber, and green onions evenly among 6 plates or bowls. Toss each serving with dressing as desired. Garnish with sliced avocado, crumbled feta, crushed chips, and crushed red pepper. Provide remaining dressing for additional use at the table.
Notes
- For best flavor and texture, chop all salad vegetables finely to allow the dressing to coat them well.
- The dressing can be prepared a day in advance and stored tightly covered in the fridge to enhance flavors.
- Adjust salt carefully because the fish sauce and feta cheese add saltiness.
- Salt and vinegar chips add a nice crunchy, tangy contrast, but can be omitted or substituted with crunchy nuts if preferred.
- If desired, use low-fat or light mayonnaise for a lighter dressing.
- To make this recipe vegan, substitute mayonnaise with vegan mayo and use a plant-based yogurt; omit fish sauce or replace with a vegan alternative.
- Leftover salad dressing keeps well refrigerated for up to 3 days.
Keywords: Green Goddess Salad, creamy herb dressing, fresh herbs salad, avocado salad, spinach salad, cabbage salad, healthy salad recipe