Can I make this salad in advance?

You can! One reason this salad is so great is how well it keeps. It will last for 3 days in the fridge and is absolutely fine to make the day before you're planning on serving it. It transports well too so is great if you're looking for something to take along to a picnic or barbecue.

Can I use any other vegetables in this?

Yes, you can. White cabbage, cucumber and spring onion appear in the viral TikTok version, but you really can play around here. Just choose something crunchy - Romaine lettuce would be good, as would coriander (cilantro) or basil, or a different type of cabbage. You could also use something jazzy like kohlrabi, broccoli, green beans, broad beans or edamame.

I don't have a food processor or blender - can I still make the 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 a stick blender if you have one!

Green Goddess Salad (Easy and Vegan)

Description

This DELICIOUS chopped green goddess salad is an explosion of flavour in every spoonful. It’s super 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! Chopped cabbage, cucumber and spring onion is coated in a quick, vegan, creamy green dressing you’re going to love.

Ingredients

Units Scale

For the dressing –

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

For the salad –

300g white cabbage
1/2 a cucumber
3 spring onions
1/2 cup chopped parsley

Equipment –

Food processor, blender or stick 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 a stick 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.
Chop 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 is going to 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 spring onion finely.
Mix the salad together. Add the chopped cabbage, cucumber, spring onion and parsley to a large mixing bowl. Pour over the green goddess dressing and mix thoroughly to combine well. You want every little piece of chopped vegetable 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.

The salad keeps really well and can be prepared in advance. Store in a covered container in the fridge for 3 days and it’s perfectly fine to make it the day before you’re planning on serving it. It transports well too so is great if you need a salad to take along to a party.

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

Nutrition

Serving Size: 1 small bowl

Keywords: green goddess, chopped salad