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big green goddess salad with cabbage

Big Green Goddess Salad with Cabbage

A vibrant, nutrient-packed salad featuring a creamy, herbaceous green goddess dressing tossed with crisp cabbage, mixed greens, and fresh vegetables.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 cups Mixed Greens (e.g., Romaine, Spring Mix)
  • 2 cups Shredded Green Cabbage
  • 1 cup Cucumber Diced
  • 1 cup Avocado Diced
  • 1/2 cup English Peas Fresh or thawed frozen
  • 1/4 cup Pumpkin Seeds (Pepitas) Toasted, for garnish
For the Green Goddess Dressing
  • 1 cup Greek Yogurt (or Mayonnaise) Plain, full-fat recommended
  • 1/2 cup Fresh Parsley Packed
  • 1/4 cup Fresh Basil Leaves
  • 2 tablespoons Fresh Chives
  • 1 clove Garlic
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Water (optional) To thin, if necessary
  • 1/2 teaspoon Salt Or to taste
  • 1/4 teaspoon Black Pepper Freshly ground

Method
 

Instructions
  1. Prepare the Green Goddess Dressing: Add the Greek yogurt, parsley, basil, chives, garlic, lemon juice, olive oil, Dijon mustard, salt, and pepper to a food processor or high-speed blender.
  2. Blend the dressing until completely smooth and creamy. If the dressing is too thick, add water one tablespoon at a time until the desired consistency is reached. Taste and adjust seasoning as needed.
  3. Prepare the salad base: In a very large mixing bowl, combine the mixed greens, shredded green cabbage, diced cucumber, and English peas.
  4. Dress the salad: Pour about two-thirds of the Green Goddess dressing over the salad ingredients. Gently toss everything together until the greens and cabbage are evenly coated. Add more dressing if needed, reserving some for serving.
  5. Assemble and serve: Divide the dressed salad among four plates or serve family-style. Top each serving with the diced avocado and a sprinkle of toasted pumpkin seeds for crunch.
  6. Serve immediately. Any leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

For a richer dressing, substitute half of the Greek yogurt with quality mayonnaise. This salad pairs wonderfully with grilled chicken or chickpeas for added protein.