Chopped Green Goddess Salad
This is one of my all-time favorite salads that's perfect for those days when you crave something light, fresh, and bursting with flavor – the Chopped Green Goddess Salad. This vibrant dish combines crisp veggies with a creamy, herb-packed dressing that will have you coming back for more.
This salad starts with a base of shredded cabbage, which adds a satisfying crunch and a subtle sweetness. The Persian cucumbers, finely diced, contribute a refreshing, juicy element that perfectly balances the cabbage. Thinly sliced green onions bring a mild, aromatic sharpness that ties the vegetables together beautifully. For those who love a bit of creaminess, diced avocado is optional but highly recommended. It adds a rich, buttery texture that complements the other ingredients. If you're a fan of a little heat, finely chopped jalapeño is your go-to for a spicy kick. And let's not forget the crunchy chips served on the side! They provide an irresistible texture contrast that makes every bite of this salad an absolute delight.
The Green Goddess dressing is a luscious blend of fresh herbs and a few pantry staples. Lemon juice adds a zesty brightness, while olive oil and rice vinegar give it a smooth, balanced base. Garlic and shallot introduce a savory depth. Fresh basil, parsley, and spinach infuse it with a garden-fresh flavor that is so refreshing. Nutritional yeast adds a subtle cheesy note, while cashews provide a creamy texture and a hint of nuttiness. A touch of salt ties all the flavors together, creating a dressing that's good enough to eat by the spoonful.
Making this salad is as easy as it is enjoyable. Prepare the salad by shredding the cabbage and finely dicing the cucumbers. Thinly slice the green onions and, if using, dice the avocado and chop the jalapeno. Next, whip up the Green Goddess dressing. Simply toss all the dressing ingredients into a blender and blend until smooth and creamy. If the dressing is a bit thick, you can add a splash of water to achieve your desired consistency. Combine all the veggies in a large bowl, pour over the Green Goddess dressing, and toss until everything is well coated. Serve the salad with crunchy chips on the side for an added layer of texture.
The combination of fresh herbs in the dressing gives it such a unique flavor. Plus, the Green Goddess dressing is so versatile – it’s great as a dip, a spread for sandwiches, or even drizzled over grilled veggies. One of my favorite things about this salad is how easy it is to customize. Sometimes I add grilled shrimp or tofu to make it a heartier, meal. So next time you’re graving something light and refreshing in the summer heat give this salad a try!
Chopped Green Goddess Salad
Ingredients
- 1 small cabbage, shredded
- 2-3 persian cucumbers, finely diced
- 2-3 green onions, thinly sliced
- 1 avocado, diced (optional)
- 1 jalapeño, finely diced (optional)
- crunchy chips, for serving
- 1 lemon, juiced
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 2 cloves garlic
- ½ small shallot
- ¼ cup fresh basil
- ½ cup fresh parsley
- ½ cup spinach
- 2 tbsp nutritional yeast
- ¼ cup cashews
- 1 tsp salt
Instructions
- In a large bowl, combine the shredded cabbage, diced cucumbers, and sliced green onions. If using, add the diced avocado and chopped jalapeño for an extra kick.
- In a blender, combine the lemon juice, olive oil, rice vinegar, garlic, shallot, basil, parsley, spinach, nutritional yeast, cashews, and salt.
- Blend until smooth and creamy. If the dressing is too thick, add a splash of water to reach your desired consistency.
- Pour the green goddess dressing over the salad and toss to coat the vegetables evenly.
- Serve with crunchy chips on the side for added crunch. Enjoy!
