Green Goddess Salad
Green Goddess Salad: herb-bright crunch for spring meals
This Green Goddess Salad is all about crisp cabbage, cool cucumber, and creamy avocado tossed with a tangy herb dressing — bright, fragrant, and texturally fun. A practical tip: shred the cabbage thinly so every bite gets a little dressing and pepita crunch. If you enjoy the Green Goddess flavor profile, you might also like a pasta-based twist like this Green Goddess pasta salad for potlucks.
A simple, versatile side that performs every time
This salad comes together in minutes and works as a light lunch, crisp side, or topping for bowls — the Green Goddess dressing adds richness without heaviness. It’s forgiving with ingredient swaps, and the pepitas give a satisfying bite that keeps it from feeling limp when plated. For other crunchy, flavor-forward salads to rotate into your week, consider recipes such as the Asian crunch salad.
What makes this bowl so satisfying
Quick tasting notes to keep in mind
- Bright herbal tang from the dressing balanced by creamy avocado
- Cooling cucumber and firm cabbage for contrasting textures
- Pepitas add toasty nuttiness and crunch
- Green onions bring a mild allium lift without overpowering
A relaxed overview of how the recipe flows
Start by prepping the vegetables, combine them in a roomy bowl, dress gently, then serve or chill briefly. The entire procedure is designed to preserve crunch: minimal handling, thin shredding, and tossing at the last moment. If you want a heartier accompaniment for backyard meals, try pairing with heavier salads like this Broccoli Bacon Salad.
Prep strategies that save time and keep freshness
- Use a mandoline or food processor shredder disc for the cabbage to get uniform, thin ribbons quickly.
- Dice cucumber and avocado just before tossing to prevent browning.
- Slice green onions on a bias for visual appeal and better surface area for flavor.
- Measure pepitas in advance and keep the dressing chilled until assembly.
Ingredients you need
1/2 head green cabbage, shredded, 1 cucumber, diced, 1 avocado, diced, 2 green onions, sliced, 1/4 cup pepitas (pumpkin seeds), 1/2 cup Green Goddess dressing
Ingredient swaps and quality pointers
- Choose firm, brightly colored cabbage (avoid wilted outer leaves).
- English or Persian cucumbers slice well for salads; seed large garden cucumbers if watery.
- For avocado, pick slightly under-ripe so it holds shape when diced.
- Pepitas can be toasted lightly in a dry skillet for extra flavor.
- If you don’t have prepared Green Goddess dressing, a mix of mayo, yogurt, lemon, anchovy (optional), parsley, tarragon, and chives will mimic the profile.
Step-by-step assembly instructions
Combine the prepared ingredients into a single bowl, dress them, toss carefully, and serve or chill for later enjoyment.
- Combine the shredded cabbage, diced cucumber, diced avocado, sliced green onions, and pepitas in a large bowl so everything has room to mix.
- Drizzle the Green Goddess dressing evenly over the salad to ensure balanced coverage.
- Gently toss the salad until the dressing coats the vegetables and pepitas without mashing the avocado.
- Serve immediately for best texture, or refrigerate in an airtight container if making ahead.
Timing and visual cues to watch for
- Toss and serve within 10–15 minutes for peak crunch and avocado color.
- If chilling, wait no longer than 2 hours before serving to avoid sogginess.
- Look for glossy, lightly coated cabbage and intact avocado pieces as signs of correctly dressed salad.
How to present and pair this salad
This salad makes an excellent foil for grilled proteins and rich mains; it brightens fried or heavy dishes and works beautifully on a picnic spread. For a protein-forward table, try combining it with smoky or spicy options like a cool side to spicy chicken, or use it to top sandwiches and tacos for crunch. It also pairs well with creamy, tangy dishes such as the Buffalo Chicken Salad with Cottage Cheese.
Serving idea bullets
- Spoon alongside grilled salmon or chicken for a fresh contrast
- Use as a crunchy topping for grain bowls or tacos
- Serve in lettuce cups for a light handheld option
- Pack in a lunch container with dressing on the side to keep crisp
How to store leftovers safely and reheat smartly
Store in the fridge in a sealed container and eat within 1–2 days for best texture; avocado will gradually soften and darken.
Storage reminders in bullets
- Keep dressing separate if you plan a longer hold time (up to 24 hours).
- Refrigerate within two hours of assembly to maintain safety.
- Gently stir before serving if liquids settle.
Tools and shortcuts that make this faster
A few simple tools speed the work: a sharp chef’s knife, a mandoline or food processor for shredding, and a large mixing bowl for even tossing.
Quick extra tips in bullets
- Use a salad spinner to wash and dry cabbage quickly.
- Pull avocado from the refrigerator only when ready to dice.
- Toast pepitas in a skillet for 3–4 minutes for more flavor.
- For seasonal variety, consult salads that use roasted vegetables, like this Butternut Squash Feta Salad, to inspire warm-weather swaps.
Flavor and diet variations to try
You can easily adapt this salad for vegan, nut-free, or more-protein meals by swapping components and dressings.
Easy swap ideas
- Vegan: use a dairy-free Green Goddess or creamy cashew dressing
- More protein: fold in cooked chickpeas or grilled shrimp
- Nut-free: keep pepitas or substitute toasted sunflower seeds
- Extra heat: add sliced jalapeño or a pinch of red pepper flakes
Nutrition snapshot per serving
Estimated per serving (serves 4): Calories ~160; Protein ~3 g; Fat ~12 g; Carbohydrates ~10 g. Serving size: about 1 cup.
Notes on adjusting nutrition
- Reduce calories and fat by swapping half the dressing for plain yogurt or a lighter dressing.
- Add grilled chicken or a can of rinsed chickpeas to increase protein.
- For lower carbs, use more cabbage and reduce cucumber.
Frequently asked questions answered
Q: Can I make this salad ahead of time?
A: You can prep components ahead (shred cabbage, dice cucumber) but wait to dice avocado and dress the salad until you’re ready to serve to prevent browning and sogginess.
Q: How long will this keep in the fridge once dressed?
A: Dressed salad is best within 12–24 hours; beyond that the cabbage softens and the avocado darkens.
Q: Can I substitute another dressing?
A: Yes — a lemon-tahini or yogurt-herb dressing will work, though the classic Green Goddess provides its signature herbal richness.
Q: Are pepitas necessary?
A: They’re recommended for texture and flavor, but you can substitute toasted sunflower seeds or chopped toasted almonds if preferred.
Try it today — a quick nudge
This Green Goddess Salad is fast, fresh, and forgiving — give it a go this week and tweak the dressing and add-ins to make it your own.
Green Goddess Salad
Ingredients
Method
- Combine the shredded cabbage, diced cucumber, diced avocado, sliced green onions, and pepitas in a large bowl.
- Drizzle the Green Goddess dressing evenly over the salad.
- Gently toss the salad until everything is coated with dressing, being careful not to mash the avocado.
- Serve immediately for best texture or refrigerate in an airtight container if making ahead.
