Description
A vibrant and creamy Green Goddess Salad featuring a fresh blend of herbs, crisp vegetables, and a tangy homemade dressing made with Greek yogurt, mayo, avocado, and lemon. This salad is topped with creamy avocado slices, crumbled feta, and crunchy salt and vinegar kettle chips for a perfect balance of textures and flavors. Ideal as a refreshing side dish or a light meal for 6 people.
Ingredients
Scale
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)
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)
- 1/2 cup feta cheese (crumbled)
- 1 and 1/2 cups salt and vinegar kettle chips (crunched)
- Crushed red pepper (to taste)
Instructions
- Prepare the dressing: In a blender or food processor, combine 1/3 cup plain Greek yogurt, 1/2 cup mayonnaise, 1 and 1/2 tablespoons freshly squeezed lemon juice, 1 teaspoon fish sauce, 1 garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Scoop in half of a medium avocado. Blend until smooth and creamy, scraping down the sides as needed.
- Add green onions: Roughly chop about 1/4 cup green onions into 2-inch pieces and add to the blender with fresh herbs to enhance flavor.
- Incorporate fresh parsley: Strip leaves from stems and loosely pack 1/2 cup fresh parsley into a measuring cup. Add to blender without chopping.
- Add fresh basil: Similarly, remove leaves from stems and pack 1/3 cup fresh basil leaves into a measuring cup, then add to blender.
- Add fresh dill: Remove dill leaves from stems, pack 1/4 cup into a cup and add to blender.
- Add fresh cilantro: Remove leaves from stems, pack 1/4 cup cilantro into a cup, and add to blender.
- Blend dressing: Blend all dressing ingredients until smooth and creamy. Taste and adjust seasoning with more lemon juice, salt, or pepper if desired.
- Chop cabbage: Finely chop 1/2 head green cabbage into small, bite-sized pieces and add to a serving bowl.
- Chop spinach: Chop 6 ounces fresh baby spinach finely by slicing one way, then the other, and add to the bowl.
- Prepare cucumber: Slice a large English cucumber lengthwise into quarters, then cut into bite-sized slices. Add to the bowl.
- Chop green onions: Finely chop about 1/4 cup green onions and add to the bowl.
- Toss salad with dressing (family style): Add desired amount of dressing to the bowl of vegetables and toss to combine. Top with the remaining sliced avocado, crumbled feta cheese, crunched salt and vinegar chips, and a sprinkle of crushed red pepper. Serve dressing on the side.
- Serve individual portions: Divide the chopped vegetables evenly among 6 plates or bowls. Toss each serving with dressing as preferred. Top with sliced avocado, feta cheese, kettle chips, and crushed red pepper. Pass remaining dressing at the table.
Notes
- Use fresh herbs for the best flavor; avoid chopping them in the blender to maintain a fresh texture.
- Adjust lemon juice and salt to taste after blending the dressing for a balanced flavor.
- Kettle chips add a crunchy texture that contrasts beautifully with the creamy dressing and soft avocado.
- Fish sauce adds a subtle umami depth; substitute with soy sauce if preferred but expect a different flavor profile.
- The salad is best served immediately to maintain crispness of vegetables and chips.
