Green Goddess Salad
Leo Biette-TimmonsGreen Goddess Crunch Salad
Ingredients
Salad
- 250g green cabbage, very thinly shredded
- 200g broccoli, finely chopped
- 150g sugar snap peas, thinly sliced
- 150g cucumber, diced
- 100g celery, thinly sliced
- 100g green apple, diced small
- 50g scallions, thinly sliced
- 20g fresh parsley, chopped
- 25g fresh dill, chopped
- 70g pumpkin seeds
Green Goddess Dressing
- 170g 0% Greek yogurt
- 30g fresh lemon juice
- 15g olive oil
- 15g Dijon mustard
- 60g avocado
- 15g honey
- 1 garlic clove, grated
- 10g fresh chives
- ½ tsp salt, plus more to taste
- Freshly ground black pepper
- Water, as needed to thin
Instructions
1. Prep the vegetables
Thinly shred the cabbage and add it to a large mixing bowl.
Finely chop the broccoli into small pieces. You want the pieces small enough that you can get a little bit of every ingredient in each bite.
Add the broccoli, sugar snap peas, cucumber, celery, green apple, scallions, parsley, and dill to the bowl.
If you’re making the salad significantly ahead of time, you can wait to add the apple until closer to serving.
2. Make the Green Goddess dressing
Add the Greek yogurt, lemon juice, olive oil, Dijon mustard, avocado, honey, garlic, chives, salt, and black pepper to a blender or food processor.
Blend until completely smooth and the herbs are incorporated. The avocado should make the dressing creamy without needing a large amount of oil.
Taste and adjust the seasoning.
- Add more lemon juice for brightness.
- Add more salt to bring out the flavors.
- Add a little more honey if you want additional sweetness.
- Add more black pepper for a sharper finish.
3. Assemble the salad
Pour dressing over the vegetables and toss thoroughly.
Refrigerate for 30–60 minutes before serving. This gives the cabbage time to soften slightly while maintaining plenty of crunch.
Just before serving, add the remaining dressing if needed and toss in the pumpkin seeds.
Serve cold.
Nutrition
Per serving, Makes 8:
Calories: 138
Protein: 7g
Carbohydrates: 13g
Fat: 8g
Fiber:4g