If you’re looking for a salad that feels like a refreshing splash of spring—this Chopped Green Goddess Salad is it! I’ve tested this recipe several times, refining the dressing and adjusting the crunch factor of the veggies. The vibrant colors and fresh aromas fill the kitchen with anticipation. This dish pairs beautifully with homemade tortilla chips. Check out my Homemade Healthy Winter Salad for another delightful option.
About Chopped Green Goddess Salad
This salad strikes a lovely balance between vibrant freshness and creamy texture, making it a fantastic addition to any meal. After multiple kitchen experiments, I’ve settled on a particular mix of greens and herbs that truly elevate the flavors. This Chopped Green Goddess Salad combines a variety of budget-friendly ingredients, allowing anyone to whip it up any day of the week.
- Quick prep, making it ideal for weeknight dinners.
- Versatile and budget-friendly, you can adjust ingredients based on what you have on hand.
- A family favorite that provides a delicious crunch with every bite.
- The dressing features fresh herbs that add a splash of color and depth of flavor.
Key Ingredients & Their Roles
- Green cabbage: Provides a crunchy base with a subtle sweetness. You can substitute with Napa cabbage for a softer texture.
- Persian cucumbers: Add refreshing, crisp bites, but English cucumbers work as well.
- Fresh basil: This herb gives that signature green goddess flavor. Fresh is key; dried won’t have the same impact.
- Cashews: Contribute creaminess to the dressing; pine nuts can be a good alternative if you’re looking for variety.
How to Make Chopped Green Goddess Salad
- In a large bowl, combine the chopped cabbage, cucumbers, and green onions. The crunch of the cabbage is invigorating!
- For the dressing, combine the remaining ingredients in a blender. Blend until smooth and a vibrant green hue emerges, about 30–45 seconds.
- Pour the dressing over the veggies and toss well, ensuring every piece is coated in that luscious dressing.
- Serve immediately, perhaps with crunchy tortilla chips to elevate the texture!
Pro Tips & Troubleshooting
- Ensure your vegetables are as dry as possible; excess water can dilute the dressing and make the salad soggy.
- If the dressing is too thick, add a splash of water or additional olive oil until desired consistency.
- For seasonal variations, add in chopped apples for a sweet crunch during fall or swap in summer tomatoes.
- This salad scales wonderfully; just double the recipe for larger gatherings with ease.
Storage & Make-Ahead Guide
Store any leftovers in the fridge in an airtight container for up to 3 days. Avoid freezing, as the texture will degrade. I’ve noticed the salad stays fresh better when the dressing is stored separately, preventing the greens from wilting.
Serving Suggestions
This Chopped Green Goddess Salad pairs beautifully with grilled chicken or fish, making it a balanced meal. You might also enjoy it alongside Carrot Cake Oatmeal Cookies for a delightful treat.
Frequently Asked Questions
- Can I use different greens? Absolutely! Feel free to mix in kale or arugula for variety.
- How long does the dressing last? The dressing stays fresh in the fridge for about 5 days if stored properly.
- Is it gluten-free? Yes, this salad is naturally gluten-free!
- Can I make it vegan? Substitute the cheese with nutritional yeast for a vegan alternative.
- What can I add for protein? Grilled chicken, chickpeas, or feta cheese all work well to boost protein.
Final Thoughts
I truly enjoy this Chopped Green Goddess Salad for its freshness and versatility. It’s an easy-going dish to share with friends or enjoy solo. I encourage you to experiment and make it your own. Don’t forget to share your own variations!
More Recipes You’ll Love
- Homemade Healthy Winter Salad – a great fresh option to complement the Chopped Green Goddess Salad.
- Homemade Healthy Sweet Potato Hash Browns – connection via the use of fresh, healthy ingredients.
- Homemade Greek Chicken Bowls – pairs perfectly for a balanced meal with added protein.
Chopped Green Goddess Salad Recipe
Ingredients
- 1/2 head Green cabbage chopped
- 3 Persian cucumbers chopped
- 1 bundle green onions chopped
- 1 cup baby spinach
- 1 cup fresh basil
- 2 cloves garlic
- 1 small shallot
- 2 lemons juiced
- 1/4 cup olive oil
- 1/4 cup cashews
- 1/3 cup grated parmesan cheese
- 2 tablespoons Rice Vinegar
- 1 teaspoon salt
- Tortilla chips for serving
Instructions
- Place the chopped cabbage, cucumbers, and green onions in a large bowl.
- Add all the dressing ingredients to a blender or food processor. Blend until bright green and creamy.
- Pour the dressing over the vegetables and toss to combine.
- Enjoy with tortilla chips, if desired.