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–+ servings
5 from 1 vote

Microchop Green Goddess Salad

by: claire cary

This microchop green goddess salad is fresh, flavorful, easy to make and full of crispy veggies. Finished with an herby and creamy green goddess dressing, this recipe is bound to impress!
Prep: 25 minutes
Cook: 0 minutes
Total: 25 minutes

Ingredients

Salad

  • 1 head green cabbage
  • 3-4 mini cucumbers
  • 4 leaves curly kale
  • 3 green onions

Dressing

  • ¾ cup plain greek yogurt
  • Juice from 2 lemons about 1/4 cup
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 3 green onions
  • 1 cup fresh basil
  • ½ cup fresh cilantro
  • 1 cup spinach
  • ¼ cup parmesan
  • 1 teaspoon honey
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

  • Dice the cabbage, kale, cucumbers and green onions very finely. I like to use a mandolin for the cabbage, then chop into small pieces.
  • Add to a large mixing bowl.
  • Add all ingredients for the dressing to a blender or food processor.
  • Process until smooth. Taste and adjust flavors as desired.
  • Add the dressing to the veggies. I used most of it, but not all. It will depend what you like but also how big your cabbage was.
  • Toss well to combine.
  • Serve as is or with chips or a side with your favorite protein. Enjoy!

Notes

You can use dairy free greek yogurt and dairy free parm to make this recipe vegan.
Serving: 1cup / Calories: 109kcal / Carbohydrates: 9g / Protein: 6g / Fat: 6g / Saturated Fat: 1g / Sodium: 477mg / Fiber: 2g / Sugar: 5g

Did you make this?

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