Green Goddess Salad (Printable)
Crisp vegetables meet creamy herbed dressing in this vibrant bowl, topped with roasted seeds for satisfying crunch.
# 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 fresh 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
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 all prepared vegetables in a large mixing bowl.
02 - In a blender or food processor, combine Greek yogurt, mayonnaise, olive oil, lemon juice, garlic, parsley, basil, chives, tarragon, salt, and pepper. Blend until smooth and creamy consistency is achieved.
03 - Pour the dressing over the chopped vegetables. Toss thoroughly using salad tongs or serving spoons until all vegetables are evenly coated.
04 - Sprinkle roasted sunflower or pumpkin seeds over the dressed salad. Serve immediately as a main course or side dish.
# Expert Tips:
01 -
- The dressing keeps for days and transforms even simple greens into something restaurant worthy
- You can prep all the vegetables ahead and toss it together in under five minutes
02 -
- The dressing tastes even better after an hour in the refrigerator, giving the herbs time to meld
- Over blending the dressing can make it thin and watery, so pulse just until smooth
03 -
- Toast your seeds in a dry pan over medium heat until fragrant for maximum flavor impact
- Double the dressing recipe and keep it on hand for quick weeknight meals