Green Goddess Salad

If you are craving something crunchy and incredibly fresh, this is it. This Green Goddess Salad is a total game-changer for your lunch routine. It is packed with nutrients and tastes amazing. You will feel energized after eating this vibrant bowl.

Why You’ll Make This Again

This is the perfect recipe for a healthy reset after a busy week. It fits perfectly into your Spring meal plan. Everything stays crunchy even after a few days in the fridge. It is a reliable meal prep option for busy people. You get all the greens without any of the fuss.

How This Comes Together

The process is very straightforward and fast. You just chop your base and blend the dressing. A high-speed blender does all the hard work for you. Beginners will find this recipe totally foolproof. It takes only 20 minutes from start to finish.

What You’ll Need

I love that this uses simple, whole ingredients from your pantry and garden.

• 1 small head green cabbage, finely diced
• 4 Persian cucumbers, finely diced
• 1/4 cup fresh chives, minced
• 1 cup fresh baby spinach
• 1 cup fresh basil leaves
• 2 cloves garlic, peeled
• 1 small shallot, peeled
• Juice of 2 lemons
• 1/4 cup extra virgin olive oil
• 1/4 cup raw walnuts
• 1/3 cup nutritional yeast
• 1 teaspoon sea salt
• 2 tablespoons rice vinegar

Step-By-Step Directions

1. Prepare the base by finely dicing the cabbage, cucumbers, and chives.
2. Place the diced vegetables into a large mixing bowl.
3. Add spinach, basil, garlic, and shallot to a high-speed blender.
4. Add lemon juice, olive oil, walnuts, nutritional yeast, salt, and rice vinegar.
5. Process the dressing until it is completely smooth and vibrant green.
6. Pour the dressing over the diced vegetables in the bowl.
7. Fold the dressing in until the vegetables are thoroughly coated.
8. Serve immediately or store for later.

How to Serve It

Serve this in a large bowl for a light, satisfying lunch. It works great as a healthy dip for tortilla chips too. Pair it with grilled chicken or crispy tofu for extra protein. This is impressive enough for guests at a casual brunch.

Leftovers & Storage

Store this salad in an airtight container in the fridge. It stays fresh for up to three days easily. The cabbage holds its crunch much better than lettuce does. Do not freeze this salad as it will get soggy. Always give it a quick stir before serving again. It actually tastes better after the flavors meld together.

Make It Even Better (Pro Tips)

• Dice the cabbage very small for the best texture.
• Don’t skip the nutritional yeast for that savory, cheesy flavor.
• Use a food processor if you want to save time chopping.
• Add a pinch of red pepper flakes for a spicy kick.
• This is a great meal prep staple for the week.
• Toasted walnuts add a deeper nutty flavor to the dressing.

Easy Ways to Change It Up

• Add diced avocado for extra creaminess and healthy fats.
• Swap walnuts for cashews if you prefer a milder taste.
• Throw in some chickpeas for a plant-based protein boost.
• Use lime juice instead of lemon for a zesty Spring twist.

Quick Questions

Can I make this ahead of time?

Yes, this salad is perfect for making ahead. The cabbage stays crunchy for several days in the fridge. Just keep it in a sealed container.

What if I don’t have a high-speed blender?

A standard blender or food processor will also work. You may need to blend it a bit longer. Just ensure the nuts are fully pulverized.

I hope you love this fresh and vibrant bowl as much as I do. It is the perfect way to get your greens in. Happy cooking!

— Ethan

Green Goddess Salad

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 280

Ingredients Method

Ingredients

  

• 1 small head green cabbage, finely diced
• 4 Persian cucumbers , finely diced
• 1/4 cup fresh chives, minced
• 1 cup fresh baby spinach
• 1 cup fresh basil leaves
• 2 cloves garlic , peeled
• 1 small shallot , peeled
• Juice of 2 lemons
• 1/4 cup extra virgin olive oil
• 1/4 cup raw walnuts
• 1/3 cup nutritional yeast
• 1 teaspoon sea salt
• 2 tablespoons rice vinegar

Method

 

1. Prepare the base by finely dicing the cabbage, cucumbers, and chives; place in a large mixing bowl.
2. To make the dressing, add spinach, basil, garlic, shallot, lemon juice, olive oil, walnuts, nutritional yeast, salt, and rice vinegar to a high-speed blender.
3. Process the dressing ingredients until completely smooth and vibrant green.
4. Pour the dressing over the diced vegetables in the mixing bowl.
5. Fold the dressing into the vegetables until thoroughly and evenly coated.
6. Serve as a salad or as a dip with tortilla chips.