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–+ servings

Green Goddess Salad

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A refreshing and crunchy salad filled with green vegetables, creamy dressing, and toasted sunflower seeds, perfect for weekdays or potlucks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups shredded green cabbage (about half a small head)
  • 1 medium cucumber, thinly sliced (seeded if desired)
  • 3 medium green onions, thinly sliced (white and green parts)
  • 1 cup small broccoli florets, trimmed
  • 1 ripe avocado, diced
  • 1/3 cup sunflower seeds, toasted
Dressing
  • 1/3 cup mayonnaise Can be replaced with Greek yogurt for a lighter dressing.
  • 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)
  • to taste Salt and freshly ground black pepper
  • a pinch of sugar or honey to balance acidity (optional)

Method
 

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

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 15gProtein: 4gFat: 25gSaturated Fat: 5gSodium: 300mgFiber: 4gSugar: 2g

Notes

Store leftover salad in an airtight container for up to 2 days. For best appearance, add avocado closer to serving. Prepare dressing and chop vegetables a day ahead, keeping them separate until serving.
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