Guacamole Chopped Green Goddess Salad

Crunchy cabbage, a garden’s worth of herbs, and avocados make for one ostentatious salad.

If there’s one thing I never skip buying at the grocery store it’s a head of cabbage. On any given day you’ll find me shaving it into slaw, roasting it until it’s charred and serving it with some rich sauce and grain, braising it until soft with miso and garlic, and chopping it into fun salads like this one.

I love the herbaceous punch this salad has. It’s great served straight up with tortilla chips but it’s also great with a variety of meals.

This recipe makes a lot so unless you’re serving it at a party with lots of snacky friends, then you’ll need a few other ideas on how to serve it. Here are two I’ve tried and enjoyed:

• add a scoop to a Greek-style bowl – for me that usually looks like rice, marinated and baked herbed tofu and potatoes, hummus, baba ganoush, thinly sliced red onion, serrano, and cucumber, olives, maybe some dairy-free feta, and a tahini sauce. This cabbage salad plays perfectly here.
• wrap some up in a tortilla with a slice of dairy-free cheese and grill for the ultimate crunchy burrito wrap situation

I hope you love it as much as I do! Cabbage forever 🖤

Guacamole Chopped Green Goddess Salad

Crunchy cabbage, a garden’s worth of herbs, and avocados make for one ostentatious salad.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• 1 small head green cabbage
• 3 Persian cucumbers
• 6 green onions
• 1 small green bell pepper, seeded
• 2 serranos, stems removed
• ¼ cup packed chives
• ¼ cup packed Italian parsley
• ¼ cup packed cilantro
• ¼ cup pepitas
• Guac Green Goddess Dressing
• 2 large limes, zested and juiced
• 1 avocado
• 2 tablespoons white vinegar
• 2 cloves garlic
• 1 cup packed fresh basil
• 1 cup packed baby spinach
• 1 teaspoon sea salt
• ½ teaspoon ground cumin
• Water to thin, if needed
• To Serve
• Tortilla chips or other dippers or serve as a side salad

Method

 

1. Combine all of the dressing ingredients in a small blender or food processor. Blend until smooth and set aside.
2. In a large food processor, pulse* together the cabbage, cucumber, green onion, bell pepper, and serrano until finely diced. Transfer to a large mixing bowl.
3. Pour the dressing over the salad and toss well.
4. Serve immediately or refrigerate in an airtight container in the refrigerator for up to 4 days.

Notes

You may need to work in batches, so you don’t overcrowd your food processor. Alternatively, you can also finely dice all the veg by hand, a great meditative practice!