Go Back
Homemade Green Goddess Salad photo

Green Goddess Salad

A bright, crunchy salad of finely chopped green cabbage, cucumber, green onions, avocado, feta, and pepitas, tossed with Green Goddess dressing. Serve as a salad or with chips or crackers for dipping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 small head green cabbage finely chopped (about 6 cups)
  • 1 English cucumber finely chopped (about 2 cups)
  • 4 green onions sliced
  • 1 to 2 avocados diced
  • 1/2 cupcrumbled feta cheese optional
  • 1/2 cuppepitas
  • Chips or crackers for serving, optional
  • Green Goddess Dressing

Equipment

  • Large Bowl

Method
 

Instructions
  1. Remove the core from the 1 small head green cabbage and finely chop it (about 6 cups); place the chopped cabbage in a large bowl.
  2. Finely chop 1 English cucumber (about 2 cups) and add it to the bowl with the cabbage.
  3. Slice the 4 green onions and add them to the bowl.
  4. Dice 1 to 2 avocados (use your preferred amount) and add them to the bowl.
  5. Add 1/2 cup crumbled feta cheese (optional) and 1/2 cup pepitas to the bowl.
  6. Make the Green Goddess Dressing.
  7. Pour the dressing over the salad and gently toss until the ingredients are well coated, taking care not to mash the avocado.
  8. Serve the salad as is, or with chips or crackers for dipping, if desired.

Notes

Notes
Storing
: Store the salad in an airtight container in the fridge for 3 to 4 days. The dressing will keep in the fridge for up to 5 days. If you are meal prepping, you can keep the dressing separate until ready to eat. I would also wait to add the avocado for optimal freshness.
Variations
: You can leave out the feta cheese. Instead of pepitas, try chopped pistachios or almonds. Garnish with fresh herbs!