Can I make the green goddess salad in advance?

You can! One reason this salad is so great is how well it keeps. It will last for at least three days in the fridge and is absolutely fine to make the day before you plan to serve it. It transports well too, so it's great if you're looking for something to take along to a picnic or party.

What else could I add to the green goddess salad?

There are so many ways you can play around with this salad. In the base itself, think of crunchy or green veg - Romaine lettuce would be good, as would cilantro , mint , dill or basil , or a different type of cabbage. You could also use something jazzy like kohlrabi , broccoli , green beans , broad beans or edamame . Add extra protein by adding chickpeas (or crispy chickpeas), or nuts (almonds or cashews would be lovely). Spice things up with a few spoonfuls of pickled jalapenos , or add a sprinkle of creamy feta or pan-fried halloumi . You could also add grilled chicken ( miso grilled chicken or gochujang chicken work very well with it), grilled shrimp or steak .

I don't have a food processor or blender - can I still make the green goddess dressing?

Yes! It's just going to take a bit of elbow work. Chop your herbs super finely and mince the garlic, then mash the avocado and mix everything together in a big bowl with a fork to help break up the ingredients. It helps if your avocado is properly ripe and soft or you may struggle. You could also use an immersion blender if you have one.

Viral Green Goddess Chopped Salad

Description

This green goddess salad is proof that simple can still be SO good. Just FOUR ingredients make up the salad base, then tossed with a silky, zesty guac-style dressing. Think of it like a green, crunchy salad that meets your favorite moreish dip. Perfect for meal prep, parties and potlucks.

Ingredients

Units Scale

For the dressing -

1 large ripe avocado
1/2 cup basil leaves
1/2 cup flat-leaf parsley leaves
2 cloves of garlic
3 tablespoons fresh lemon juice (roughly 1 lemon)
1/4 cup olive oil
2 tablespoons apple cider vinegar (or use white wine vinegar or rice vinegar)
1 teaspoon salt

For the salad -

1 head of white cabbage
1 cucumber
4 scallions (spring onions)
1 cup flat-leaf parsley, chopped (stems and all!)

Equipment -

Food processor, blender or an immersion blender

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Instructions

Make the dressing. Add the ½ cup of basil leaves, ½ cup of flat leaf parsley leaves, 2 garlic cloves, the flesh of the ripe avocado, 3 tablespoons of lemon juice, ¼ cup olive oil, 2 tablespoons apple cider vinegar and 1 teaspoon of salt to the bowl of a food processor or blender (or into a large bowl if you’re using an immersion blender). Blitz for 2 minutes, stopping to scrape down the sides if needed to make sure the dressing mixes evenly, until a creamy green sauce forms. Set aside.
Prepare the vegetables. Chop the cabbage into small cubes. I like to cut thin slices first, then chop those slices into squares. Cut the cucumber in half and scoop out the seeds with a small spoon, then discard them. Cucumbers are SUPER watery, so removing the seeds will reduce their water level. You don’t want the water in this salad as it will dilute the dressing and make it go soggy quickly. Chop the scallions and the flat-leaf parsley finely.
Mix the salad. Add the chopped cabbage, cucumber, scallions and parsley to a large mixing bowl. Pour over the green goddess dressing and mix thoroughly to combine well. You want every piece of chopped vegetables to be coated in the dressing.
Serve the salad. Transfer to a serving plate and dish up.

Notes

You’ll notice the dressing is quite salty and acidic when you taste it – that’s because you want it to be a little over-seasoned by itself so it will be perfect once it’s diluted as you mix it through the salad.

STORAGE INSTRUCTIONS: The salad keeps really well and can be prepared in advance. Store in a covered container in the fridge for three days, and it’s perfectly fine to make it the day before you’re planning on serving it. It transports well too, so it’s great if you need a salad to take along to a party.

SUBSTITUTIONS: This is a salad you can REALLY play around with. Use cilantro (coriander), basil, dill or mint instead of the flat-leaf parsley (or a combination). Swap the scallions for a red onion or a couple of shallots. You could add edamame beans, green beans, asparagus, shredded kale, Brussel sprouts, green bell peppers, crunchy Romaine lettuce, broccoli or even green apples – anything green and crunchy will work well.

OPTIONAL ADDITIONS: For extra protein, add roasted nuts or seeds (I like almonds or cashews), sprinkle creamy feta on top to serve or top with pan-fried halloumi (this honey harissa halloumi would be lovely).

SERVING SUGGESTIONS: Use the salad as a crunchy dip with a pile of tortilla chips, or pita chips. Stuff it into tacos or wraps or pair it with your favorite protein (I like it with miso grilled chicken, gochujang chicken or maple miso salmon).

Prep Time: 15
Category: salads
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 250g
Calories: 234
Sugar: 4.8g
Sodium: 466mg
Fat: 20g
Saturated Fat: 2.9g
Unsaturated Fat: 15.8g
Trans Fat: 0g
Carbohydrates: 13.8g
Fiber: 5.9g
Protein: 5.3g
Cholesterol: 0mg