About this recipe

The viral Green Goddess Salad that took social media by storm — a vibrant, herb-packed chopped salad loaded with cabbage, cucumber, green onions, and fresh herbs, all tossed in a creamy, tangy green goddess dressing made with avocado, basil, and lemon. It's crunchy, refreshing, and completely addictive.

Instructions

1. 1

   Add the avocado, basil, chives, extra-virgin olive oil, lemon juice, garlic, apple cider vinegar, and fine sea salt to a blender. Blend on ^[high] until completely smooth and creamy, about 30–45 seconds. If the dressing is too thick, add water one tablespoon at a time and blend again until pourable. Taste and adjust fine sea salt or lemon juice as needed.

2. 2

   Finely shred the green cabbage using a sharp knife or mandoline — aim for thin, uniform strips so the dressing coats every piece. Dice the English cucumber into small, bite-sized pieces. Thinly slice the green onions and roughly tear the basil leaves. Add everything to a large mixing bowl along with the chopped chives and edamame (if using).

3. 3

   If using pine nuts or sliced almonds for garnish, toast them in a dry skillet over ^[medium heat] for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately and set aside to cool.

4. 4

   Pour the green goddess dressing over the chopped salad and toss thoroughly until every piece is well coated. Taste and season with additional fine sea salt if needed. Transfer to a serving bowl or platter, scatter toasted nuts on top, and serve immediately.