Description
A vibrant, refreshing twist on a classic Green Goddess Salad, bursting with fresh herbs and crunchy vegetables.
Ingredients
Scale
- 1 small head green cabbage, finely diced
- 3 small Persian cucumbers, washed and dried, finely diced
- 3 scallions, diced
- 1/4 cup chives, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 lemons, juiced
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 cup fresh basil leaves
- 1 cup fresh spinach
- 2 tablespoons fresh dill, chopped
- 1/2 small ripe avocado, cubed
- 1/2 cup raw cashews (or walnuts)
- 1/3 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup water (if needed)
- Pita chips or tortilla chips for serving
Instructions
- Wash, dry, and finely dice up your green cabbage, cucumbers, scallions, and chives. Transfer them to a large mixing bowl and add in the crumbled feta cheese.
- In a blender or food processor, add all dressing ingredients (olive oil, lemon juice, rice vinegar, garlic, shallot, basil, spinach, dill, salt, and pepper) and blend until smooth.
- Check the dressing thickness; if too thick, add small amounts of water until the desired consistency is reached.
- Pour the dressing over your prepped veggies and mix well, ensuring each piece is coated.
- Serve immediately as a side, dip with pita chips, or enjoy on its own.
Notes
Store any leftover salad in an airtight container in the fridge for up to 3 days. For the best flavor and texture, keep the dressing separate until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: green goddess salad, summer salad, fresh herbs, Mediterranean salad, healthy recipe
