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Green Goddess Salad Recipe

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A fresh, vibrant Green Goddess Salad featuring a creamy herb-infused Greek yogurt dressing tossed with crunchy cabbage, crisp cucumber, sweet peas, kale, microgreens, and crunchy pistachios. This nutritious salad is perfect for a quick, healthy meal or side dish with bold herbal flavors.

Ingredients

Dressing

  • 1 cup plain Greek yogurt
  • 3 tablespoons lemon juice (1 small-medium lemon)
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure honey
  • ½ teaspoon fine salt, more to taste
  • ½ teaspoon garlic powder
  • 1½ cups fresh herb mix (parsley, cilantro, chives, basil, tarragon, and/or dill)

Salad

  • ½ head of cabbage, thinly sliced (about 4 cups)
  • 1 medium cucumber, diced (about 1 cup)
  • 1 cup frozen peas, thawed
  • 1 cup curly kale, stems removed and chopped (may substitute spinach or arugula)
  • 1 cup of microgreens, optional
  • 1 cup shelled pistachios
  • ¼ cup fresh basil, roughly chopped
  • ¼ cup fresh chopped chives and/or sliced green onions

Instructions

  1. Prepare the Dressing: In a small food processor or blender, combine the plain Greek yogurt, fresh lemon juice, Dijon mustard, honey, fine salt, garlic powder, and the fresh herb mix of parsley, cilantro, chives, basil, tarragon, and/or dill. Blend or process everything until the mixture is smooth and creamy. Set aside to allow flavors to meld.
  2. Assemble the Salad: In a large mixing bowl, add the thinly sliced cabbage, diced cucumber, thawed peas, chopped curly kale, optional microgreens, shelled pistachios, roughly chopped fresh basil, and freshly chopped chives or sliced green onions. Gently toss the ingredients together to evenly distribute.
  3. Combine with Dressing and Serve: Pour the prepared green goddess dressing over the vegetable and herb mixture in the bowl. Toss thoroughly but gently to coat all the ingredients with the dressing. Serve immediately to enjoy the freshest flavors and crisp textures.
  4. Storage: If there are any leftovers, transfer the salad to an airtight container and refrigerate. It will keep well for up to 3 days. For best texture, you may want to add the dressing just before serving leftovers.

Notes

  • The salad dressing can be made ahead and stored in the fridge for up to 2 days.
  • Feel free to substitute kale with spinach or arugula based on preference.
  • Microgreens add extra texture and nutrition but are optional.
  • Pistachios add a nice crunch; you can substitute with walnuts or almonds if preferred.
  • This salad is best served fresh to maintain the crispness of the vegetables.

Find it online: https://simpleplatter.com/green-goddess-salad-recipe/