Go Back

Green Goddess Salad

A crunchy coleslaw inspired salad with a creamy dreamy green, herby dressing!
Prep Time19 minutes
Total Time20 minutes
Course: Main Course, Snack
Servings: 6


For the salad

  • 1 small green cabbage finely chopped
  • 1 large english cucumber finely chopped
  • 1 bunch green onions thinly sliced
  • 1 jalapeno deseeded and finely chopped
  • 1/4 cup fresh chives finely sliced
  • 1 large ripe avocado diced

For the dressing

  • Juice of 2 lemons
  • 1/4 cup water
  • 1/4 cup extra virgin olive oil
  • 2 tbsp rice vinegar
  • 1 cup kale
  • 1 cup fresh basil
  • 1/4 cup fresh dill
  • 1 small shalot quartered
  • 2-3 cloves of garlic chopped
  • 1/3 cup nutritional yeast
  • 1/4 cup mix of raw walnuts and cashews
  • 1 tsp sea salt

For serving (optional)

  • Corn tostadas
  • Refried pinto beans warmed up


  • Salad: In a large salad bowl add in all of your chopped ingredients and toss to combine.
  • Dressing: In a high speed blender, add in all ingredients and blend on high for 60 seconds or until you reach a thick and creamy smooth consistency.
  • Pour the dressing over salad and toss well to coat thoroughly.
  • Enjoy right away as is, as a dip or serve on corn tostadas with warmed refried pinto beans.
  • Store leftover Green Goddess Salad in an airtight container in the refrigerator for up to 2-3 days.


Note: Great as a meal prep salad as the lemon and vinegar help keep the dressing bright green and fresh while the crunchy base of cucumber and cabbage stay crisp and won’t go soggy.