Green Goddess Salad

5 from 1 vote

Listen, I have a rough history with salad in general. I’m a meat-and-potatoes-girl at heart. But this Green Goddess Salad makes my heart sing in a way I didn’t even know was possible! It’s packed with fresh herbs, crunchy greens, and an unbelievably creamy (and vividly green) dressing. It’s especially transcendent when you add crushed salt and vinegar chips on top (I mean, hello? I think I would like every salad better this way??)

Prep Time30

Total Time30

Course: Salad

Cuisine: American

Servings: people

Calories: 428kcal

Author: The Food Charlatan

Ingredients

For the 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 use less if using table salt
1/4 teaspoon freshly ground black pepper
1/2 medium avocado save the rest to 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

For the 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

In a blender or food processor, add 1/3 cup plain yogurt, 1/2 cup mayo, 1 and 1/2 tablespoons lemon juice, 1 teaspoon fish sauce, 1 clove of garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Cut an avocado in half and scoop half of it into the blender. (Save the rest)
Add about 1/4 up green onions. (I use not-quite-all of the green parts from a bunch.) You only need to bother chopping them into 2-inch pieces.
Add 1/2 cup fresh parsley. Use a chef's knife to cut the leaves of the parsley away from the stems, dragging your knife along the length of the stem. See photo. You don't need to chop the parsley, just shove it into a 1/2 cup measurement, and when you have enough, toss it in the blender.
Do the same for about 1/3 cup basil. Cut the leaves away from the stems. Remove any very large stems but don't stress yourself out if a few get tossed in. Don't chop, just shove it into the measuring cup until it's full and then add it to the blender.
Repeat the process of cutting the dill leaves away from the stems, and packing into a 1/4 cup measuring cup. Add to the blender.
Repeat the process of cutting the cilantro leaves away from the stems, and packing into a 1/4 cup measuring cup. Add to the blender.
Blend the dressing ingredients together until smooth and creamy, scraping down the sides as necessary. Taste it and adjust seasonings as necessary; you might want to add more lemon juice or salt or pepper.
Finely chop the green cabbage. Annoyingly small. I promise, small bites make for the best salad! Add to a serving bowl.
Chop about 6 ounces of spinach into very small pieces, first one way, then turn and chop the other way. Add to the bowl.
Slice the cucumber in half lengthwise, then in half again. Chop the cucumber into slices. Add to the bowl.
Chop about 1/4 cup of green onions from the same bunch.
Family Style serving: Add dressing, as much as you like, and toss the salad. Top the tossed salad with the remaining avocado, sliced (plus another one if your crowd loves avocado). Top with 1/2 cup feta cheese, and 1 and 1/2 cups crushed salt and vinegar chips. Sprinkle with crushed red pepper. Pass the remaining dressing at the table.
Individual servings: Divide the chopped cabbage, spinach, cucumber, and green onions among 6 salad plates or bowls. Toss each serving with dressing, you don't have to use it all. Top with sliced avocado, feta cheese, salt and vinegar chips, and sprinkle with crushed red pepper. Pass the remaining dressing at the table.

Nutrition