Description
This vibrant Green Goddess Salad combines a creamy, herb-packed dressing with a medley of fresh greens and crunchy vegetables. Topped with sliced avocado, tangy feta cheese, and salty, vinegar-infused kettle chips, this salad offers a delightful balance of creamy, crisp, and zesty flavors perfect for a refreshing lunch or a light dinner.
Ingredients
Scale
Dressing
- 1/3 cup whole milk plain Greek yogurt
- 1/2 cup mayonnaise, high quality, like Best Foods
- 1 and 1/2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon fish sauce
- 1 garlic clove
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 medium avocado (save the rest for garnish)
- 1/4 cup green onions, roughly chopped
- 1/2 cup fresh parsley, packed
- 1/3 cup fresh basil, packed
- 1/4 cup fresh dill, packed
- 1/4 cup fresh cilantro, packed
Salad
- 1/2 head green cabbage, finely chopped
- 6 ounces fresh baby spinach, chopped small
- 1 large English cucumber, sliced and then quartered
- 1/4 cup green onions, chopped small
- 1 and 1/2 medium avocados, sliced
Optional Toppings
- 1/2 cup feta cheese, crumbled
- 1 and 1/2 cups salt and vinegar kettle chips, crunched
- crushed red pepper
Instructions
- Prepare dressing base: In a blender or food processor, combine 1/3 cup plain Greek yogurt, 1/2 cup mayonnaise, 1 and 1/2 tablespoons freshly squeezed lemon juice, 1 teaspoon fish sauce, 1 garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Scoop in half a medium avocado reserved for the dressing; set the other half aside for garnish.
- Add fresh herbs: Add about 1/4 cup green onions roughly chopped into 2-inch pieces. Then pack 1/2 cup fresh parsley leaves (cut away from stems), 1/3 cup fresh basil leaves (remove large stems), 1/4 cup fresh dill, and 1/4 cup fresh cilantro leaves into measuring cups and add them all to the blender. No need to finely chop; the blender will pureé the herbs smoothly.
- Blend dressing: Blend the ingredients until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning with more lemon juice, salt, or pepper according to preference.
- Prep salad greens and veggies: Finely chop the green cabbage into small bite-sized pieces. Chop 6 ounces of baby spinach finely by slicing in two directions. Slice 1 large English cucumber lengthwise into halves, then quarters, then chop into slices. Chop 1/4 cup green onions finely.
- Assemble salad (family style): In a large serving bowl, combine the chopped cabbage, spinach, cucumber, and green onions. Add as much dressing as desired and toss to coat evenly. Top the tossed salad with the remaining sliced avocado (plus an extra avocado if desired), crumbled feta cheese, and crushed salt and vinegar kettle chips. Sprinkle with crushed red pepper to taste. Serve remaining dressing on the side.
- Alternatively, individual servings: Divide the chopped salad ingredients among 6 plates or bowls. Toss each plate with dressing to taste, then top with sliced avocado, feta cheese, kettle chips, and crushed red pepper. Pass the leftover dressing at the table for extra as desired.
Notes
- Use fresh herbs for the dressing to achieve the vibrant Green Goddess flavor.
- Adjust the amount of lemon juice and salt in the dressing to your preferred taste.
- Chopping the salad ingredients finely ensures every bite is flavorful and easy to eat.
- Salt and vinegar kettle chips add a wonderful crunch and tangy contrast but can be omitted or substituted if desired.
- Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
Keywords: Green Goddess Salad, creamy herb dressing, avocado salad, healthy salad, fresh herb dressing, salad with chips, Greek yogurt dressing