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–+ servings
Green Goddess Salad

Green Goddess Salad: Fresh, Creamy, and Totally Irresistible

This Green Goddess Salad is a vibrant mix of fresh veggies and creamy avocado dressing, perfect for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 3 cups Kale Can swap with arugula for a peppery kick.
  • 2 cups Napa Cabbage Regular cabbage can be used as a substitute.
  • 1 cup Red Cabbage Can replace with more napa cabbage for a softer flavor.
  • 1 medium Red Onion Use shallots for a sweeter note.
  • 1 cup Cucumbers Zucchini can be used instead for a similar crunch.
  • 1 cup Sweet Peppers Any variety of bell peppers works.
  • 1 medium Avocado Can replace with a dollop of Greek yogurt for a lighter alternative.
  • 2 cups Baby Spinach Mix with other leafy greens for added flair.
For the Dressing
  • 1 cup Basil Leaves Can swap with parsley.
  • 1 medium Shallot Red onion is a good substitute.
  • 2 cloves Garlic Use roasted garlic for a mellower taste.
  • 1/2 cup Cashews Other nuts like almonds or walnuts can be used.
  • 1/4 cup Parmesan Nutritional yeast works for a vegan option.
  • 1 teaspoon Black Pepper Essential for enhancing flavors.
  • 1 teaspoon Salt Essential for enhancing flavors.
  • 1/2 cup Extra-Virgin Olive Oil Serving as the dressing base.
  • 1/4 cup Rice Wine Vinegar Apple cider or white wine vinegar can be used.
  • 2 tablespoons Lemon Juice A key element in the dressing.

Equipment

  • food processor
  • Large Bowl
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions for Green Goddess Salad
  1. In a food processor, combine fresh baby spinach, basil leaves, shallot, garlic, cashews, and Parmesan. Season with salt and black pepper, then drizzle in olive oil, rice wine vinegar, and lemon juice. Blend until smooth.
  2. Chop the kale, napa cabbage, and red cabbage into bite-sized pieces. Place in a large bowl to create a nutritious base.
  3. Slice the red onion, cucumber, and sweet peppers, and set aside for added crunch.
  4. Pour the creamy dressing over the mixed greens and toss gently to coat all the veggies evenly.
  5. Arrange the sliced red onion, cucumber, sweet peppers, and diced avocado on top. Serve immediately with extra dressing on the side.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 15gProtein: 6gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 7gSugar: 3gVitamin A: 5000IUVitamin C: 45mgCalcium: 150mgIron: 2mg

Notes

Use fresh vegetables for the best flavor and keep the dressing separate until serving for optimal freshness.

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