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This zingy green goddess bowl has become my trusty standby for crazy weeknights and social gatherings, always grabbing compliments and folks asking how I made it. The bright colors and punchy tastes make a nutritional knockout that feels fancy despite being stuffed with veggies.
I whipped up this salad during a sweltering summer when there was no way I'd turn on my oven. These days my crew asks for it every week, and I'm thrilled how it helps us eat more veggies without any fuss.
What You'll Need
- Small head green cabbage: gives you that wonderful snap and works as the ideal foundation to drink up all those tasty dressing flavors
- English cucumber: brings cooling moisture and a softer bite to play against the cabbage
- Green onions: add a gentle kick that works better than regular onions which can take over
- Avocados: deliver that velvety richness making this bowl feel decadent while packing good fats
- Feta cheese: you can skip it but it adds this amazing tangy saltiness that lifts the whole dish
- Pepitas: throw in some protein and a satisfying crunch next to the softer stuff
- Green Goddess Dressing: pulls everything into harmony with its herby creaminess
How To Make It
- Get Your Veggies Ready:
- Cut the cabbage super thin until you've got around 6 cups. The tinier you chop, the more dressing it'll soak up. Then cut cucumber into little bits, about 1/4 inch. Slice your green onions thin, using both the white and green parts for extra flavor. Lastly, dice your avocados right before you eat to keep them from turning brown.
- Mix Everything Together:
- In a big bowl, lightly mix all your cut-up veggies. Sprinkle in the crumbled feta if you're using it and add the pepitas. You'll get this lovely mix of soft and crunchy textures that makes each bite interesting.
- Add The Dressing:
- Pour your Green Goddess Dressing over everything and toss until it's all coated nicely. The dressing should cover all the bits without pooling at the bottom. Serve right away with chips or crackers for dipping if you want.
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Avocado really is the star player in this bowl. It doesn't just add smoothness against the crispy veggies, but its healthy fats help your body soak up all the goodness from the other vegetables. I always keep a few ripening on my counter just for this dish.
Prep Ahead
What's awesome about this salad is you can get it ready early. You can fix all the parts up to three days before and keep them apart. Cut up the cabbage, cucumber, and green onions and put them in sealed containers. Mix up the dressing but store it separately. When you're ready to eat, just throw everything together and add freshly cut avocado for that perfect texture mix.
Switch It Up
This bowl works with whatever you've got on hand. No cabbage? Try some romaine or kale for a different but still tasty base. Switch pepitas for chopped pistachios or almonds if that's what's in your pantry. Don't do dairy? Just add extra avocado or a bit of nutritional yeast instead of feta to keep that savory kick. The salad stays true to itself while fitting what you like.
What To Serve With It
Though it's tasty by itself, this salad goes great with grilled protein like chicken or fish for a full meal. I love putting it next to a simple grilled salmon for a quick dinner that feels fancy. When friends come over, I serve it in a wide, shallow bowl with extra dressing on the side and stuff to dip like pita chips, cucumber slices, or bell pepper chunks. It's also fantastic on top of grain bowls or stuffed in pita bread for lunch.
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FAQs About the Recipe
- → What sets the Green Goddess Salad apart?
The Green Goddess Salad really shines because of its cool mix of crisp veggies, smooth dressing, and many ways to change it up, making it light but still filling enough.
- → Can I meal prep this salad in advance?
Absolutely! Keep the veggies and dressing in different containers to maintain freshness, and toss in the avocado right when you're ready to eat for the best taste.
- → What can I serve with the salad?
This salad tastes great with tortilla chips, crackers, or even next to some grilled chicken or fish for a full meal.
- → How can I customize the salad?
You can skip the feta cheese, swap pepitas for crushed almonds or pistachios, and top with fresh herbs or whatever extras you love.
- → How do I store leftovers?
Put any leftovers in a tight container in your fridge for up to 3-4 days. If you haven't mixed in the dressing yet, keep it on the side until you're ready to eat.