Green Goddess Salad (Printable)
Crisp vegetables tossed in a creamy, herby dressing with crunchy seed toppings for a light and refreshing meal.
# What You Need:
→ Vegetables
01 - 2 cups finely chopped romaine lettuce
02 - 2 cups finely chopped green cabbage
03 - 1 cup finely chopped cucumber
04 - 3 green onions, sliced
05 - 1/4 cup chopped fresh chives
06 - 1/4 cup chopped fresh parsley
07 - 1/4 cup chopped fresh basil
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 2 tablespoons olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 small garlic clove
13 - 1/4 cup fresh parsley leaves
14 - 1/4 cup fresh basil leaves
15 - 2 tablespoons fresh chives
16 - 1 tablespoon fresh tarragon (optional)
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Toppings
19 - 1/2 cup roasted sunflower seeds or pumpkin seeds
# How to Make It:
01 - Finely chop the lettuce, cabbage, cucumber, green onions, chives, parsley, and basil. Place in a large mixing bowl.
02 - In a blender or food processor, combine yogurt, mayonnaise, olive oil, lemon juice, garlic, parsley, basil, chives, tarragon (if using), salt, and pepper. Blend until smooth and creamy.
03 - Pour the dressing over the chopped vegetables and toss well to coat evenly.
04 - Sprinkle roasted sunflower or pumpkin seeds over the salad. Serve immediately as a main or side dish.
# Expert Suggestions:
01 -
- The dressing doubles beautifully and keeps for a week in the fridge, meaning youre always four minutes away from a spectacular salad
- All those fresh herbs make even basic vegetables taste like they came from a high-end restaurant
02 -
- The dressing tastes even better after sitting for a few hours, so I always make it in the morning if Im serving it for dinner
- Green Goddess dressing can turn everything it touches green, including plastic containers, so store it in glass if possible
03 -
- Taste the dressing before adding it to the salad, salt needs vary dramatically depending on whether your yogurt is plain or already seasoned
- Room temperature vegetables absorb dressing better than cold ones straight from the fridge, so let everything sit out for 15 minutes before tossing