The Green Goddess dressing recipe went viral a few years ago - and for very good reason. It's nutritious, visually appealing, creamy, and absolutely delicious. It’s also incredibly versatile; use it as a salad dressing, a healthier dip for tortilla chips and to go alongside meat and veg.
Even better, you can prep it ahead of time, what’s not to love?
Ingredients
Salad:
- ½ small cabbage (approx. 400-500g), finely chopped
- 1 medium cucumber, finely chopped
- 1 green apple, finely diced into small cubes
- 3 spring onions, finely sliced
- 30g pumpkin seeds (for garnish)
Dressing:
- 1 ripe avocado
- 20 walnuts
- 20g cashews
- 10g fresh basil
- 10g fresh chives
- 2 garlic cloves
- Juice of 1 lemon
- 5tbsp nutritional yeast
- 3tbsp extra virgin olive oil
- 2tbsp rice vinegar
- 3-5 tbsp water (to loosen)
- Salt and pepper to taste
Method
- In a large bowl combine all your salad ingredients, reserving the pumpkin seeds
- Blend the dressing ingredients until smooth and pourable
- Gradually add the dressing to the salad, mixing well to coat – it should coat the salad, not make it soggy
- Whilst the salad rests, toast the pumpkin seeds in a dry pan over a medium heat until fragrant and golden (around 5-10 minutes), stirring frequently to ensure they don’t burn.
- Sprinkle over the toasted pumpkin seeds and serve
Top Tip
If making ahead, the dressing thickens in the fridge, loosen it with a splash of water or lemon juice before serving.
