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I first made this Green Goddess Salad on a warm afternoon when I wanted something bright, crunchy, and utterly green for lunch. It’s a lively mix of shredded cabbage, crisp cucumber, green onions, creamy avocado, tiny broccoli florets, and toasted sunflower seeds, all wrapped in a velvety dressing built on mayonnaise and sour cream. It’s the kind of salad that works as a quick weeknight side, a light main with extra protein, or a next-level potluck contribution.

If you enjoy creamy, crowd-pleasing salads, you might also like my take on an easy Southern potato salad that uses the same kind of creamy dressing idea.

Why you’ll love this dish

This salad balances textures and flavors: crunchy cabbage and broccoli, cool cucumber, silky avocado, and a tangy-herb dressing that ties it all together. It’s fast to pull together, uses inexpensive produce (especially when cabbage is in season), and scales easily for a family dinner or summer BBQ.

“We made this for a backyard lunch and everyone went back for seconds — fresh, creamy, and not too heavy.” — A satisfied weeknight diner

Perfect occasions:

Weeknight dinners that need a bright side dish
Meatless lunches with added chickpeas or grilled tofu
Potlucks and picnics (it travels well if you keep the avocado mixed in fresh)

How this recipe comes together

Start by prepping all the vegetables: shred the cabbage, slice cucumber, chop green onions, cut small broccoli florets, and cube avocado. Whisk the dressing until smooth and bright with lemon. If you prefer broccoli slightly tender, briefly blanch it and cool it in ice water to preserve color and crunch. Toss everything with most of the dressing, taste for salt and acidity, then sprinkle sunflower seeds on top for a toasty finish. Chill for 15–30 minutes if you can — the flavors marry beautifully when rested.

Gather these items

4 cups shredded green cabbage (about half a small head)
1 medium cucumber, thinly sliced (seeded if desired)
3 green onions, thinly sliced (white and green parts)
1 cup small broccoli florets, trimmed
1 ripe avocado, diced
1/3 cup sunflower seeds, toasted
1/3 cup mayonnaise
1/3 cup sour cream (or Greek yogurt for tang and protein)
2 tablespoons lemon juice (about 1 lemon)
1 tablespoon chopped fresh dill or 2 teaspoons dried
1 small garlic clove, minced (optional)
Salt and freshly ground black pepper to taste
Pinch of sugar or honey to balance acidity (optional)

Substitutions and notes:

For a lighter dressing, replace half the mayo with plain Greek yogurt.
To make vegan, use vegan mayo and coconut yogurt or a plant-based sour cream substitute.
Swap sunflower seeds for toasted pumpkin seeds or chopped almonds for a different crunch.

How to prepare it

A vibrant Green Goddess Salad topped with fresh herbs and creamy dressing.

Prep the vegetables: shred cabbage, slice cucumber, chop onions, and cut broccoli into small florets.
If you prefer tender-crisp broccoli, blanch florets 30–60 seconds in boiling water, then plunge into ice water and drain.
Make the dressing: whisk together mayonnaise, sour cream, lemon juice, dill, minced garlic, a pinch of sugar, and salt and pepper. Taste and adjust.
Toss cabbage, cucumber, green onions, and broccoli with about three-quarters of the dressing until evenly coated.
Gently fold in avocado so it doesn’t mash; add more dressing if needed.
Transfer to a serving bowl, sprinkle with toasted sunflower seeds, and finish with a grind of fresh black pepper.
Chill briefly if time allows. Serve cold or at cool room temperature.

Best ways to enjoy it

Serve this salad as:

A crunchy side to grilled chicken, salmon, or pork.
A topping for grain bowls — try it over brown rice or quinoa with a drizzle of extra dressing.
A filling for sandwiches or wraps alongside roasted turkey or tempeh.
A light main if you toss in chickpeas, shredded rotisserie chicken, or pan-seared tofu.

For a colorful plate, mound the salad on a wide shallow bowl and scatter microgreens or extra dill on top. Pair it with crusty bread and a crisp white wine or an herbal iced tea.

You may also find inspiration in other creamy salad ideas like the deviled egg pasta salad if you’re expanding a picnic spread.

Storage and reheating tips

Refrigerator: Store leftover salad in an airtight container for up to 2 days. The avocado will brown over time; to limit browning, toss the avocado with a little lemon juice before adding or add diced avocado just before serving.
Make-ahead: Prepare the dressing and chop the vegetables a day ahead, keep them separate, and combine within a few hours of serving for the freshest texture.
Freezing: Do not freeze this salad — the mayonnaise/sour cream base and avocado don’t freeze well and will separate.
Food safety: Keep the salad refrigerated and do not leave it at room temperature for more than 2 hours (1 hour if it’s above 90°F/32°C).

Pro chef tips

Toast sunflower seeds in a dry skillet for 3–5 minutes until fragrant. Stir constantly to avoid burning.
For the creamiest dressing, bring mayo and sour cream to room temperature before whisking so they emulsify smoothly.
Cut the avocado at the last minute and toss gently to preserve texture.
If you like a sharper herb flavor, add a teaspoon of chopped chives in addition to dill.
Use a mandoline or food processor shredder for uniform cabbage that dresses evenly.

I also recommend trying one small tweak: reserve a handful of cabbage and sunflower seeds to sprinkle on top after tossing. It keeps the presentation crisp and adds an appealing contrast.

You can compare textures and flavors with other vegetable-forward salads like the classic potato salad if you’re curating a menu.

Creative twists

Mediterranean: Swap dill for parsley and oregano, add a handful of chopped kalamata olives and crumbled feta.
Crunch-forward: Mix in thinly sliced radish and toasted sesame seeds for extra snap.
Spicy: Stir a teaspoon of sriracha or a pinch of cayenne into the dressing.
Protein boost: Fold in grilled shrimp, shredded chicken, or a can of drained chickpeas.
Low-fat swap: Replace the mayo with mashed ripe avocado and use low-fat Greek yogurt as the creamy base.

Your questions answered

Q: How long does this salad keep in the fridge? A: Up to 48 hours. Avocado browning is the limiting factor — add avocado closer to serving for best appearance.

Q: Can I make this vegan or dairy-free? A: Yes. Use vegan mayonnaise and a plant-based sour cream or extra mashed avocado. Check labels for allergens.

Q: Do I need to blanch the broccoli? A: No — raw florets are delicious and provide crunch. Blanching for 30–60 seconds will soften them slightly and deepen the green color.

Q: Is this salad suitable for kids? A: Mostly yes; if children don’t like herbs or raw broccoli, you can omit dill and finely chop or lightly steam the broccoli. Toasted sunflower seeds can be ground or left off for young children.

Q: Can I substitute store-bought dressing? A: You can, but making the dressing fresh (lemon, mayo, sour cream/yogurt, herbs) gives a brighter flavor and better texture. The homemade version takes 5 minutes.

Conclusion

If you want a refreshing, crunchy side that’s flexible and quick, this Green Goddess Salad fits the bill — creamy, bright, and full of good-for-you vegetables. For more vegetable-forward salads and inspiration, check out Smitten Kitchen’s take on a hearty miso sweet potato and broccoli bowl. If you’re curious about other green goddess variations, here’s a delicious interpretation on Delicious Green Goddess Salad Recipe. And for a crunchy, lightly dressed vegetable salad from a different tradition, see Karen’s Vietnamese-style zucchini and carrot salad with peanuts for ideas on textures and vinegary balance.