This DELICIOUS chopped green goddess salad is an explosion of flavour in every spoonful. It’s simple to make, uses only a few ingredients and keeps really well. This is a great choice to take along to a picnic or barbecue over summer.

Coming to the realisation that actually, salads don’t need leaves, was pretty revolutionary for me. We’ve all had a really sad iceberg lettuce, sliced unripe tomatoes and watery cucumber salad that just instantly disappoints. But salads don’t have to be disappointing at all.

This one, based on that viral TikTok version, is a fab example. No lettuce, incredibly delicious and creamy dressing (thank you avocado) and one seriously addictive salad. Plus, you can eat it with a spoon which makes it an instant winner in my book!

The secret here is finely dicing the cabbage, cucumber and spring onion so the green, creamy, guacamole-esque dressing really coats everything well. It means you get a little bit of everything in a spoonful and it’s seriously addictive.

Ingredients

The salad itself uses only 4 ingredients which is pretty amazing! The dressing uses a few more, but they’re easy to find and I bet you have most of them already.

For the salad –

• White cabbage. Cabbage might sound like an underwhelming ingredient but trust me, it works in this salad. When it’s chopped finely and coated in the dressing, it’s crunchy and delicious.
• Cucumber. The biggest tip here is to de-seed your cucumber to reduce the water content and take away the risk of a soggy salad.
• Spring onion. If I could I’d put spring onion on anything and everything. It just instantly freshens a dish and adds a lovely, subtle oniony flavour (I actually REALLY don’t like raw onion but love spring onion).

You can make this salad your own though – you could use green beans, broccoli, broad beans, edamame, asparagus, kohlrabi or any other crunchy green vegetable. So don’t worry if you’re missing an ingredient!

For the dressing –

• Ripe avocado. Ripe is the key here. Is there anything more disappointing than slicing an avocado open and realising its rock hard?? You want to find one that’s creamy and soft so it blends into the creamy dressing.
• Basil and flat-leaf parsley. Use coriander (cilantro) if you don’t have basil or flat-leaf parsley, or use all basil or all parsley.
• Lemon juice. Use fresh lemon juice if possible, it really lifts the dressing and cuts through the creaminess of the avocado.
• Apple cider vinegar. If you don’t have any, use white wine vinegar or rice vinegar, or add more lemon juice.

How to make the salad

Start by making the green goddess dressing. Add avocado, basil, parsley, lemon juice, apple cider vinegar, salt, garlic and olive oil to a food processor or blender and blitz to combine into a creamy green sauce. Set aside while you prepare the salad.

Chop the cabbage into little cubes, cut the cucumber in half and scoop out the seeds with a small spoon (the seeds are super watery which you don’t want in your salad), then chop them into little cubes as well. Finely slice the spring onion.

Add the chopped cabbage, cucumber and spring onions into a large mixing bowl and scatter over the parsley. Pour the dressing into the bowl and give everything a really good mix, making sure that all the vegetables are coated well. Transfer the salad to a serving platter and dig in!

Got a question?

Three ways to use this salad

• Serve it with miso grilled chicken for a delicious, fresh meal
• Load it onto creamy super smooth hummus and serve with homemade baked pita chips for a fabulous snack
• Pair it with lamb koftas with yogurt sauce

Like this recipe? Here are more easy salads you might enjoy

If you make this recipe, I’d love to hear from you! You can leave me a comment below.

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