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This Green Goddess Chopped Salad is a vibrant, texture-packed bowl of freshness that celebrates greens in a way that feels light but filling. It is my go-to when I want to bring something beautiful and nourishing to a picnic or serve up a meal prep lunch that never gets boring.
I first discovered this salad when I was craving something deeply green and energizing. Now my friends ask for it every time we host a lunch outdoors
Ingredients
- Cauliflower: provides crunch and a mild nutty flavor Choose one that is firm and bright white for best results
- Small cucumbers: bring juiciness and a cooling effect Look for ones with thin skin
- Green onions: add a mild savory bite Make sure the tops are crisp and vibrant
- Kale: gives earthy chew and nutrient density Remove the tough ribs and chop very fine for best texture
- Cooked quinoa: builds body and adds plant protein Fluffy and not mushy is the goal Use freshly cooked and cooled or leftover quinoa
- Lemon juice: gives tang and keeps the veggies bright Always juice fresh lemons for sparkle
- Olive oil: creates a silky dressing Choose extra virgin for its grassy notes
- Red wine vinegar: deepens flavor and brings gentle acidity Pick a bottle with a clean taste
- Garlic cloves: boost aroma and punch Choose firm cloves with no green shoots
- Shallot: anchors the dressing with mellow sweetness The smaller and fresher the better
- Capers: add briny pops that elevate the green flavors Use non-pareil capers for best quality
- Spinach, basil, parsley, dill: are the green goddess core Fresh soft herbs bring vivid color and fragrance Taste your herbs first for freshness
- Pumpkin seeds: add protein crunch and healthy fats Raw and unsalted work best here
- Salt: seasons everything evenly Try a flaky sea salt if you like a touch of crunch
Instructions
- Prepare the Salad Base:
- Chop the cauliflower into very fine pieces Each piece should be about the size of a lentil so the texture stays crisp and integrated Dice the cucumbers the same size for consistency Slice green onions into thin rounds and finely chop the kale Remove kale stems first so you are left only with the tender leaves Chop or fluff the cooked quinoa with a fork to keep it light Add all ingredients to a large mixing bowl
- Make the Dressing:
- In a high powered blender or food processor combine lemon juice olive oil red wine vinegar garlic cloves shallot capers spinach basil parsley dill pumpkin seeds and salt Blend on high speed until completely smooth and creamy The mixture should be bright green with no visible bits Taste and adjust salt if you like
- Dress and Combine:
- Pour the green goddess dressing over the chopped vegetables and quinoa in the bowl Use two large spoons or your hands to toss everything thoroughly so all the veggies are glossy and coated
- Rest and Serve:
- You can serve the salad right away but if you let it rest for about one hour in the fridge the flavors will meld and deepen making it even more delicious
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My favorite ingredient here is dill The way its soft anise notes mingle with basil and capers is pure magic My family talks about this salad for days after I make it because there is always an argument over who gets to scrape the last bit from the bowl
Storage Tips
This salad keeps well in an airtight container in the fridge for up to three days The flavors deepen and the texture stays satisfying A quick toss before each serving keeps everything lively
Ingredient Substitutions
If you are out of pumpkin seeds sunflower seeds work beautifully Baby spinach can replace kale for a softer chew and you can swap any of the herbs for what is fresh and tender in your market
Serving Suggestions
Spoon heaping servings over toasted sourdough or tuck it into wraps for a satisfying lunch I love adding a handful of crispy chickpeas or grilled tofu if I want extra protein
Cultural and Historical Context
Green goddess dressing has roots in early California cuisine as a celebration of fresh herbs and creamy dressings This modern version replaces mayonnaise with olive oil and seeds making it lighter and vegan friendly
Seasonal Adaptations
Try adding blanched asparagus tips in spring Sweet peas or snap peas bring crunch in summer Roasted butternut squash gives an autumnal twist
Success Stories
More than once this salad has converted folks who said they did not love vegetables The flavors are just that balanced and appealing My sister calls it her salad for busy weeks because it makes weekday lunches so simple
Freezer Meal Conversion
I do not recommend freezing the salad as its raw veggies will lose their crunch However you can freeze portions of the green goddess dressing in ice cube trays then thaw what you need for fresh bowls
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This salad brings so much green flavor and energy to any table. Make it once and it might just become your go-to too.
Frequently Asked Questions
- → What vegetables add the most crunch?
Cauliflower and cucumbers provide crisp, refreshing crunch in each bite, balancing softer greens like kale.
- → Can I make the salad ahead of time?
Yes. Letting the salad rest for an hour enhances the flavors, but serve within the same day for best texture.
- → What makes the dressing vibrant green?
Fresh spinach, basil, parsley, and dill are blended with lemon and olive oil, resulting in a bright, green dressing.
- → Is quinoa essential for this dish?
Quinoa adds protein and a tender texture but can be replaced with cooked grains like farro or omitted if desired.
- → How can I intensify herb flavor?
Increase the quantities of fresh basil, parsley, and dill in the dressing to create an even more herb-forward taste.