How To Make A Green Goddess Salad That's Tasty And Healthy

Ingredients

• 2 cups White Cabbage (shredded)
• 2 cups Lettuce (chopped, any loose‑leaf variety)
• 4 whole Spring Onions (chopped)
• 2 cups Rocket (Arugula) (loosely packed, divided (half for salad, half for dressing))
• 1 stalk Celery (diced)
• 0.5 whole Cucumber (seeded and diced)
• 1 small Apple (cored and diced)
• 1 cup Broccoli Florets (steamed until just tender)
• 2 tablespoons Mixed Nuts and Seeds (crushed, e.g., almonds, walnuts, pumpkin seeds)
• 5 tablespoons Greek Yogurt (plain, full‑fat)
• 3 tablespoons Extra Virgin Olive Oil (good quality)
• 1.5 tablespoons Capers (rinsed)
• 2 cloves Garlic (peeled)
• 1 whole Avocado (peeled, pitted, chopped)
• 1 whole Lime (juiced)
• 2 tablespoons Water (adjust for drizzly consistency)
• 0.25 cup Feta Cheese (crumbled)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the Vegetables

   On a cutting board, shred the white cabbage, chop the lettuce, slice the spring onions, roughly chop the rocket, dice the celery, cucumber, and apple, and set everything in a large mixing bowl.

   Time: PT10M

2. Steam the Broccoli

   Bring a saucepan of water to a boil, place the broccoli florets in the steamer insert, cover, and steam for 4–5 minutes until just tender.

   Time: PT5M

   Temperature: 100°C

3. Cool and Add Broccoli

   Remove the broccoli, rinse briefly under cold water to stop cooking, then add to the mixing bowl with the other vegetables.

   Time: PT2M

4. Blend the Dressing

   In the hand blender container, combine the remaining half cup of rocket, a handful of basil, 3–4 chopped spring onions, 1.5 tbsp capers, 2 garlic cloves, the whole avocado, 5 tbsp Greek yogurt, 3 tbsp olive oil, and the juice of one lime. Blend until smooth.

   Time: PT5M

5. Adjust Consistency

   Add water a tablespoon at a time, blending after each addition, until the dressing reaches a drizzly consistency suitable for pouring over the salad.

   Time: PT1M

6. Combine Salad and Dressing

   Pour the dressing over the mixed vegetables, add the crushed nuts and seeds, sprinkle crumbled feta cheese, and finish with a generous grind of black pepper. Toss gently until everything is lightly coated.

   Time: PT5M

7. Serve or Store

   Serve immediately, or cover the bowl and refrigerate. The salad keeps well for a few days; keep the dressing separate if storing for longer than a couple of hours.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

7g

Carbohydrates

18g

Fat

18g

Fiber

6g

Ingredient Substitutions

• Instead of White Cabbage: Red cabbage
• Instead of Lettuce: Spinach, Mixed greens
• Instead of Spring Onions: Green onions
• Instead of Rocket (Arugula): Baby spinach
• Instead of Celery: Fennel stalk
• Instead of Cucumber: Zucchini
• Instead of Apple: Pear
• Instead of Broccoli Florets: Green beans
• Instead of Mixed Nuts and Seeds: Sunflower seeds, Sesame seeds
• Instead of Greek Yogurt: Plain regular yogurt, Plant‑based yogurt
• Instead of Extra Virgin Olive Oil: Avocado oil
• Instead of Capers: Olives, chopped
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Avocado: Silken tofu (½ cup)
• Instead of Lime: Lemon juice (1 tbsp)
• Instead of Water: Cold milk for richer texture
• Instead of Feta Cheese: Goat cheese
• Instead of Black Pepper: White pepper

Equipment Needed

• Cutting Board
• Chef's Knife
• Hand Blender
• Mixing Bowl
• Saucepan with Steamer Insert
• Measuring Spoons
• Spatula or Large Spoon
• Serving Bowl

Critical Steps — Do Not Skip

• Steam broccoli only until just tender to retain color and crunch.
• Blend the dressing until completely smooth; any lumps affect texture.
• Adjust water gradually to achieve the desired drizzly consistency.
• Toss the salad gently to coat without crushing delicate greens.

Chef Tips from the Video

• Use a handful of fresh basil for a brighter flavor; dried basil can be substituted but will be less aromatic.
• For extra crunch, toast the nuts and seeds lightly in a dry pan before adding.
• A splash of apple cider vinegar can replace some lime juice for a different tang.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Keep dressing separate if storing longer.

Freezer: Not recommended; texture will degrade.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dressing a day ahead and store it in a sealed jar in the fridge.
• Chop all vegetables and keep them in a separate bowl; add dressing just before serving.
• The salad stays fresh for up to 3 days when kept chilled.

Frequently Asked Questions