Description
A recipe for the popular Green Goddess Crunch Salad featuring a creamy herb dressing and a mix of crunchy vegetables.
Ingredients
Scale
- 1 head romaine lettuce, chopped
- 1 cup shredded green cabbage
- 1 cup chopped cucumber
- 1 cup chopped celery
- 1/2 cup chopped green onion
- 1/4 cup chopped fresh chives
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh basil leaves
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup toasted sunflower seeds
- 1/2 cup crushed tortilla chips or croutons
Instructions
- Prepare the dressing: Combine Greek yogurt, mayonnaise, lemon juice, white wine vinegar, minced garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy.
- In a large bowl, combine the chopped romaine lettuce, green cabbage, cucumber, celery, and green onion.
- Add the fresh chives, parsley, and basil to the vegetables.
- Pour about half of the dressing over the salad mixture. Toss gently to coat the greens evenly. Add more dressing as needed, but do not overdress.
- Just before serving, sprinkle the toasted sunflower seeds and crushed tortilla chips or croutons over the top for the crunch factor.
- Serve immediately.
Notes
- For a vegan version, substitute the Greek yogurt and mayonnaise with vegan alternatives or use silken tofu blended with olive oil.
- To keep the salad crunchy for meal prep, store the dressing and the crunchy toppings separately. Dress and top the salad right before eating.
- If you prefer a tangier dressing, increase the lemon juice slightly.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 28
- Saturated Fat: 4
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 10
- Cholesterol: 15