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My refreshing green goddess mix has become my favorite quick option for hectic evenings and gatherings, always getting tons of compliments and folks asking how I made it. The bright colors and punchy tastes make a nutrition-packed dish that seems fancy despite being loaded with veggies.
I first threw this salad together during a scorching summer when I couldn't bear turning on the oven. These days my family asks for it every week, and I'm thrilled how it helps us eat more veggies without any fuss.
Ingredients
- Small head green cabbage: gives you that satisfying snap and works as the ideal foundation to soak up all the yummy dressing flavors
- English cucumber: brings cooling moisture and a softer texture that works against the cabbage crunch
- Green onions: add a gentle kick that works better than regular onions which might take over
- Avocados: deliver that smooth richness making this mix feel special while adding good fats
- Feta cheese: you can skip it but it adds this amazing tangy saltiness that lifts the whole dish
- Pepitas: pack in protein and a nice crackly contrast to the softer bits
- Green Goddess Dressing: pulls everything into one cohesive mix with its herby creaminess
Step-by-Step Instructions
- Get Your Veggies Ready:
- Cut the cabbage into tiny bits until you've got roughly 6 cups. The tinier you go, the better it'll soak up the dressing. Next, cube the cucumber into small chunks, about 1/4 inch big. Cut the green onions into thin slices, using both white and green parts for full flavor. Lastly, cube your avocados right before you're ready to eat so they don't turn brown.
- Mix Your Salad Elements:
- In a big bowl, lightly mix all your prepped veggies. Toss in the crumbled feta if you're using it and the pepitas. This combo creates a wonderful texture range from soft to crunchy that makes every mouthful interesting.
- Add The Dressing:
- Pour your Green Goddess Dressing over everything and toss until all pieces are nicely covered. The dressing should coat everything evenly but not puddle at the bottom. Eat right away with chips or crackers for dipping if you want.
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Avocado truly works magic in this mix. It doesn't just add smoothness against the crispy veggies, but its good fats help your body take in all the nutrients from the other vegetables. I always keep some ripening on my counter just for this dish.
Make It Ahead
What's great about this mix is you can get it ready early. You can fix all the parts up to three days ahead and keep them apart. Slice up the cabbage, cucumber, and green onions and put them in sealed containers. Mix the dressing and store it separately. When you're ready to eat, just throw everything together and add freshly cut avocado for that perfect texture mix.
Easy Substitutions
This salad loves changes based on what you've got handy. No cabbage around? Try romaine or kale for a different but still tasty base. Switch pepitas for chopped pistachios or almonds for a new kind of crunch. If you can't do dairy, use extra avocado instead of feta or sprinkle some nutritional yeast for that savory touch. The salad keeps its personality while fitting what you need.
Serving Suggestions
Though tasty by itself, this mix goes great with grilled meats like chicken or fish for a full meal. I love having it with simple grilled salmon for a quick dinner that feels fancy. When friends come over, I put it in a wide, shallow bowl with extra dressing on the side and things to dip like pita chips, cucumber slices, or bell pepper sticks. It also works great on grain bowls or stuffed in pita pockets for lunch.
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Common Recipe Questions
- → What sets the Green Goddess Salad apart?
The Green Goddess Salad wows with its bright mix of crunchy veggies, velvety dressing, and endless twists you can make. It's light but still fills you up nicely.
- → Can I meal prep this salad in advance?
Absolutely! Keep the greens and dressing in different containers to maintain crispness, and only add avocado when you're ready to eat for the best look and feel.
- → What can I serve with the salad?
This salad tastes amazing with tortilla chips, fancy crackers, or even next to your favorite grilled meat for a complete dinner.
- → How can I customize the salad?
You can skip the feta, use chopped almonds or pistachios instead of pepitas, and top with whatever herbs or extras make you happy.
- → How do I store leftovers?
Put any leftover salad in a tight container in your fridge for up to 3-4 days. If you haven't mixed in the dressing, keep it separate until you're ready to eat.