I absolutely adore this recipe because it’s not only a vibrant medley of fresh ingredients, but it also packs a punch with its creamy avocado and zesty lemon dressing that makes every bite a delight. Plus, it’s so quick to whip up and perfect for impressing friends at brunch with something that’s both delicious and healthy!
I delight in preparing lively, healthful dishes, and this Green Goddess Salad is a particular favorite of mine. It combines finely chopped green cabbage, diced cucumber, and an array of fresh herbs—you could use any combination you like, but I favor parsley, basil, and chives.
These ingredients make for a positively nutrient-dense salad. I think the addition of creamy avocado, lemon juice, and nutritional yeast, gives it a kind of wholesome deliciousness that cannot be beat.
Ingredients
Cabbage (Green): Full of fiber; helps with digestion; contributes crunch.
Cucumber is as pleasingly basic as it gets in the vegetable world.
It has just one taste: watery.
gelly-like crunchiness.
It is refreshing, low in calories, and has high water content.
Heavy and light (very few calories), it all but begs for a squeeze of lemon to give flavor or for a dip in any number of dressings.
Here, cucumber’s gel texture replaces half the mayonnaise in a low-fatsalad dressing.
Parsley is abundant in vitamins A and C and thus has a very desirable role in immune health.
Avocado: Texture like butter; high in heart-healthy fats; chock-full of vitamins and nutrients.
Lemon Juice: Sour taste; very rich in vitamin C; increases invigorating taste.
Olive Oil: Mono-unsaturated fats that are heart-healthy, add a smooth richness.
Garlic: A flavor that packs a punch; strengthens the body’s defenses against pathogens; a cancer-fighting powerhouse.
Basil: Gives off wonderful balsamic, sweet, and slightly peppery aromas; imparts slight balsamic and peppery flavors; has antioxidant properties.
Nutritional Yeast: Provides a cheesy taste; highly concentrated in B vitamins; quality protein source.
Ingredient Quantities
- 1 small green cabbage, finely chopped
- 1 large cucumber, diced
- 1 bunch green onions, chopped
- 1 cup fresh parsley leaves
- 1/2 cup fresh basil leaves
- 1/2 cup fresh chives
- 2 cloves garlic
- 1/4 cup lemon juice
- 2 tablespoons rice vinegar
- 1/3 cup olive oil
- 1/4 cup nutritional yeast
- 1 small avocado
- 1 teaspoon salt
Instructions
1. In a big mixing bowl, combine the chopped green cabbage, diced cucumber, and chopped green onions. Place bowl to side.
2. Using a blender or food processor, blend finely the leaves of parsley and basil, the chives, and cloves of garlic.
3. Combine the lemon juice, rice vinegar, olive oil, nutritional yeast, avocado, and salt in the blender. Blend until the mixture is smooth and creamy.
4. Sample the dressing and adjust the seasonings if needed. You might need to add more salt or more lemon juice. Whatever it takes to get a balanced dressing.
5. Dress the chopped vegetables in the mixing bowl with the dressing.
6. Mix the salad well, making sure the vegetables are covered with the dressing.
7. Put the salad into a serving bowl or platter, arranging it with care.
8. If desired, you can garnish your dish with extra parsley, chives, or slices of avocado.
9. To allow the flavors to meld, chill the salad in the refrigerator for 15 minutes or longer.
10. Present the salad chilled as an invigorating accompaniment or a light principal dish. Dig in!
Equipment Needed
1. Large mixing bowl
2. Blender or food processor
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Measuring spoons
7. Spatula or mixing spoon
8. Serving bowl or platter
9. Refrigerator
FAQ
- Q: Can I use another type of cabbage besides green cabbage?A: Yes, you can use Napa cabbage or savoy cabbage in place of green cabbage for a different texture.
- Q: Is there a substitute for nutritional yeast?A: If you dislike nutritional yeast, you can use finely grated Parmesan cheese, a similar-tasting umami ingredient, though that would make the dish no longer vegan.
- Q: How long does the Green Goddess Salad last in the fridge?A: The salad can be kept for as long as 3 days in the refrigerator. For maximum freshness, it should be stored in an airtight container.
- Q: Can I make this salad in advance?A: You can prepare the dressing and chop the vegetables ahead of time, but it’s best to mix them just before serving to ensure they taste as fresh as can be. You know, when is the maximum freshness; it’s best to serve them then.
- Q: Can I add other vegetables to the salad?Of course! You can certainly include bell peppers, snap peas, or even edamame for additional crunch and nutrition.
- Q: Is there an alternative for olive oil?You can use avocado oil or even a light vegetable oil if you have a different flavor profile preference.
Substitutions and Variations
A medium-sized zucchini, diced, is the equivalent of a large cucumber, diced. The two ingredients are interchangeable in this context.
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves, stems removed
2 tablespoons tahini (sesame paste)
juice of 1 lemon
1/2 teaspoon sea salt, or to taste
1/4 cup olive oil, or more, to your desired consistency and taste
1/3 cup avocado oil
* 1/3 cup safflower oil
* 1/3 cup sunflower oil
* 1/3 cup canola oil
1/4 cup Parmesan cheese, grated
When you substitute Parmesan cheese for nutritional yeast in a recipe, use the same amount as called for in the recipe.
1 small avocado → 1/2 cup Greek yogurt
Pro Tips
1. Massage the Cabbage: Before combining it with the other vegetables, lightly massage the chopped cabbage with a pinch of salt. This helps break down the fibers, making it more tender and palatable.
2. Chill the Ingredients: For an extra refreshing salad, ensure that your cucumber, cabbage, and other vegetables are chilled before preparing the salad. This will enhance the crispness and freshness of the dish.
3. Perfect Consistency: If the dressing is too thick after blending, gradually add a little water or extra lemon juice until you achieve your desired consistency. This will ensure the dressing coats the vegetables evenly.
4. Herb Substitutions: Feel free to experiment with other herbs if basil or parsley isn’t available. Cilantro, dill, or mint can provide unique flavor twists to the salad without altering the balance too much.
5. Enhance the Crunch: For a delightful crunch, consider adding a handful of toasted nuts or seeds such as sliced almonds, sunflower seeds, or pumpkin seeds to the salad just before serving.
Green Goddess Salad Recipe
My favorite Green Goddess Salad Recipe
Equipment Needed:
1. Large mixing bowl
2. Blender or food processor
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Measuring spoons
7. Spatula or mixing spoon
8. Serving bowl or platter
9. Refrigerator
Ingredients:
- 1 small green cabbage, finely chopped
- 1 large cucumber, diced
- 1 bunch green onions, chopped
- 1 cup fresh parsley leaves
- 1/2 cup fresh basil leaves
- 1/2 cup fresh chives
- 2 cloves garlic
- 1/4 cup lemon juice
- 2 tablespoons rice vinegar
- 1/3 cup olive oil
- 1/4 cup nutritional yeast
- 1 small avocado
- 1 teaspoon salt
Instructions:
1. In a big mixing bowl, combine the chopped green cabbage, diced cucumber, and chopped green onions. Place bowl to side.
2. Using a blender or food processor, blend finely the leaves of parsley and basil, the chives, and cloves of garlic.
3. Combine the lemon juice, rice vinegar, olive oil, nutritional yeast, avocado, and salt in the blender. Blend until the mixture is smooth and creamy.
4. Sample the dressing and adjust the seasonings if needed. You might need to add more salt or more lemon juice. Whatever it takes to get a balanced dressing.
5. Dress the chopped vegetables in the mixing bowl with the dressing.
6. Mix the salad well, making sure the vegetables are covered with the dressing.
7. Put the salad into a serving bowl or platter, arranging it with care.
8. If desired, you can garnish your dish with extra parsley, chives, or slices of avocado.
9. To allow the flavors to meld, chill the salad in the refrigerator for 15 minutes or longer.
10. Present the salad chilled as an invigorating accompaniment or a light principal dish. Dig in!
