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Microchop Green Goddess Salad Recipe

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4.2 from 30 reviews

A vibrant and healthy Green Goddess Salad featuring finely diced green cabbage, kale, cucumbers, and green onions, tossed with a creamy, herbaceous dressing made from Greek yogurt, fresh herbs, lemon juice, and Parmesan. Perfect as a light meal or a refreshing side.

Ingredients

Salad Vegetables

  • 1 head green cabbage
  • 3-4 mini cucumbers
  • 4 leaves curly kale
  • 3 green onions

Dressing

  • 3/4 cup plain Greek yogurt
  • Juice from 2 lemons (about 1/4 cup)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 3 green onions
  • 1 cup fresh basil
  • 1/2 cup fresh cilantro
  • 1 cup spinach
  • 1/4 cup Parmesan cheese
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Dice veggies: Dice the cabbage, kale, cucumbers, and green onions very finely. Using a mandoline for the cabbage is recommended for even, thin slices before chopping into small pieces.
  2. Add to bowl: Transfer all the finely diced vegetables into a large mixing bowl ready for dressing.
  3. Add dressing to blender: Combine the Greek yogurt, lemon juice, olive oil, garlic, green onions, fresh basil, cilantro, spinach, Parmesan, honey, salt, and black pepper in a blender or food processor.
  4. Blend: Process the dressing mixture until smooth and creamy. Taste and adjust seasoning as desired for balance.
  5. Add to salad: Pour most of the dressing onto the diced vegetables. Amount used can vary based on personal preference and size of cabbage.
  6. Toss: Toss the salad thoroughly to evenly coat the vegetables with the dressing.
  7. Serve: Serve the Green Goddess Salad on its own, or as a side with chips or your favorite protein. Enjoy fresh!

Notes

  • Using a mandoline helps achieve uniform slices and a better texture in the salad.
  • Adjust the amount of dressing based on the size of your cabbage and taste preference.
  • The salad can be served immediately or chilled briefly to meld flavors.
  • For a vegan version, substitute Greek yogurt and Parmesan with suitable plant-based alternatives.
  • This salad holds well refrigerated for up to a day but is best fresh.

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