Ah, the Green Goddess Salad—just saying the name makes me feel like I’m in some lush garden, surrounded by vibrant greens and a symphony of fresh flavors. This dish is a nostalgic throwback to the 70s, but honestly, it feels more relevant than ever. Maybe it’s because I recently stumbled upon a vintage cookbook in a thrift store, and the moment I flipped to a salad section, I could almost taste the creamy dressing. It’s like a little taste of history mixed with the zing of modern flavors.
Steps
- Begin by preparing the dressing: In a small food processor or blender, combine plain Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, salt, garlic powder, and a mix of fresh herbs such as parsley, basil, and chives. Blend everything until smooth, then set aside.
- In a large bowl, gather and mix your salad ingredients: thinly sliced cabbage, diced cucumber, thawed frozen peas, chopped curly kale, optional microgreens, shelled pistachios, fresh basil, and a combination of chopped chives or sliced green onions.
- Pour the prepared dressing over the salad mixture. Toss everything together until all the ingredients are evenly coated with the dressing.
- Serve the salad immediately, or store leftovers in an airtight container in the refrigerator for up to three days. Enjoy as a side dish or add protein to make it a complete meal.
Ingredients
- 1 cup plain Greek yogurt
- 3 tablespoons lemon juice (from 1 small-medium lemon)
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon pure honey
- ½ teaspoon fine salt, more to taste
- ½ teaspoon garlic powder
- 1½ cups fresh herb mix (options include parsley, cilantro, chives, basil, tarragon, and dill)
- ½ head of cabbage, thinly sliced (approximately 4 cups)
- 1 medium cucumber, diced (about 1 cup)
- 1 cup frozen peas, thawed
- 1 cup curly kale, stems removed and chopped (alternatively, spinach or arugula can be used)
- 1 cup of microgreens, optional
- 1 cup shelled pistachios
- ¼ cup fresh basil, roughly chopped
- ¼ cup chopped chives and/or sliced green onions
Nutritional Values
Calories: 1192 | Fat: 72 g | Saturated Fat: 12 g | Sodium: 2040 mg | Carbohydrate: 84 g | Fiber: 24 g | Sugar: 36 g | Protein: 60 g | Cholesterol: 28 mg
FAQ
- Why is the salad called “Green Goddess?”
- The Green Goddess Salad got its name from a 1920s stage play of the same name. It’s believed that Philip Roemer, the head chef at San Francisco’s Palace Hotel, created the dressing to honor actor George Arliss, who was staying at the hotel while starring in the play. The dressing became as popular as the play itself!
- Do I have to use cabbage in this salad?
- While the traditional Green Goddess Salad includes cabbage, you can definitely substitute it with shredded romaine lettuce or any greens you prefer if you’re not fond of cabbage.
- Can I add other ingredients to this recipe?
- Absolutely! You can enhance the salad with additions like feta cheese or sliced avocado for extra creaminess. For a spicy kick, try adding diced jalapeño, or include crispy chickpeas for a satisfying crunch.
- How can I make this salad vegan?
- To make a vegan version of the Green Goddess Salad, substitute the plain Greek yogurt with a plant-based alternative and swap the honey in the dressing with maple syrup.
- What should I do with leftovers?
- Store any leftovers in an airtight container in the refrigerator. The salad can stay fresh for up to three days, making it a great option for meal prep.
Tips
- Prepare the Dressing in Advance: To save time, make the dressing ahead of time and store it in the fridge for up to five days. This allows for a quick assembly when you’re ready to enjoy the salad.
- Customize for Dietary Needs: Easily adapt the salad to be vegan by using plant-based yogurt and replacing honey with maple syrup. You can also make it nut-free by substituting pistachios with roasted sunflower seeds.
- Enhance with Additional Ingredients: For extra flavor, consider adding feta cheese or avocado for creaminess, or diced jalapeño for a spicy kick. Crispy chickpeas can also provide a satisfying crunch.
- Use as a Versatile Dish: Serve the salad as a main course with added protein like chicken or shrimp, or use it as a topping for tacos or in sandwiches and wraps for variety.
Equipment
- Food Processor or Blender – Needed to make the salad dressing smooth.
- Airtight Container or Jar – Useful for storing the dressing if made ahead of time.
