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This is my updated take on the classic Green Goddess Salad with it’s beautiful monochromatic colors and delicious creamy dressing. If you would like to save just the Green Goddess Dressing recipe, you can print it here.

Prep: 20 minsTotal: 20 mins
Servings: 4 servings 1x

Ingredients

For the Dressing:

  • 1 cup plain Greek yogurt*
  • 3 tablespoon lemon juice (1 small-medium lemon)
  • 2 teaspoon 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 (parsley, cilantro, chives, basil, tarragon, and/or dill)

For the Salad:

  • ½ head of cabbage, thinly sliced (about 4 cups
  • 1 medium cucumber, diced (about 1 cup)
  • 1 cup frozen peas, thawed
  • 1 cup curly kale, stems removed and chopped (may substitute spinach or arugula)
  • 1 cup of microgreens, optional 
  • 1 cup shelled pistachios
  • ¼ cup fresh basil, roughly chopped
  • ¼ cup fresh chopped chives and/or sliced green onions

Instructions

  1. In a small food processor or small blender, combine the yogurt, lemon juice, mustard, honey, salt, garlic powder, and fresh herbs. Process or blend until smooth. Set aside. 
  2. In a large bowl, combine the cabbage, cucumber, peas, kale, microgreens, pistachios, basil, and chopped chives and/or green onions. 
  3. Pour dressing over salad ingredients and toss to combine, then serve.
  4. Store leftovers in an airtight container for up to 3 days.

Notes

* I use Fage 5%, but you can use any plain Greek yogurt. Or sub a plain plant-based yogurt for a vegan option

This recipe makes 7 cups salad and 1 cup dressing

Nutrition Information

  • Serving Size: 1/4 of the recipe
  • Calories: 298
  • Fat: 18 g
  • (Sat Fat: 3 g)
  • Sodium: 510 mg
  • Carbohydrate: 21 g
  • (Fiber: 6 g
  • Sugar: 9 g)
  • Protein: 15 g
  • Cholesterol: 7 mg

Dietary

© The Real Food Dietitians
Recipe By: Stacie Hassing