Green Goddess Salad
If you've never tried Green Goddess Salad before, prepare to become obsessed! I literally crave this salad on a regular basis. It's fresh, bright, crunchy, and packed with flavor. I love eating it by itself, scooping it up with tortilla chips, or piling it onto sandwiches and wraps. Trust me...you're welcome!
One of my favorite ways to turn this into a complete meal is by adding diced grilled chicken. It pairs perfectly with the creamy herb dressing and makes this salad filling enough for lunch or dinner.
Green Goddess Salad
Salad
- 1 head cabbage, finely diced
- 10 green onions, thinly sliced
- 8 mini Persian cucumbers, diced
Green Goddess Dressing
- 2 shallots
- 1 tablespoon fresh chives
- 4 cloves garlic
- ½ cup olive oil
- ½ jalapeño, seeded
- Zest of 1 lemon
- Juice of 2 lemons
- ⅓ cup nutritional yeast
- ½ cup walnuts or cashews
- 2 Tbsp Rice vinegar
- 8 ounces fresh spinach
- 25 fresh basil leaves (or 2 teaspoons dried basil)
- Salt and pepper, to taste
For Serving
- Tortilla chips
Optional: Add diced grilled chicken for a complete meal and a delicious protein boost.
Directions
- Add all of the dressing ingredients to a blender and blend until completely smooth and creamy.
- In a large bowl, combine the cabbage, green onions, and cucumbers.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Serve immediately with tortilla chips, or refrigerate for 30 minutes to let the flavors meld together.
This salad keeps well in the refrigerator for a couple of days, making it perfect for meal prep. Whether you enjoy it as a side dish, a light lunch, or topped with grilled chicken for a complete meal, I have a feeling you'll be making this one again and again!