Calibrate Recipe

AVOCADO GREEN GODDESS SALAD

Gluten-free, Dairy-free, Vegan, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 25 minutes
Total: 25 minutes
Serves 4 to 6 (Makes 12 cups)
Green

We were inspired by Baked by Melissa’s viral TikTok recipe to create our very own creamy and spicy spin on green goddess salad. Traditional green goddess dressing calls for sour cream and mayonnaise; Melissa’s viral version uses nuts and nutritional yeast. Here at Calibrate, we added avocado for bonus fiber and creaminess, jalapeño for heat, and lots of fresh herbs for a tangy, fresh flavor. Either way, the basic recipe is flexible: feel free to swap in whatever herbs or leafy greens you have on hand, and customize it to your own tastes.

The chopped salad itself is easy to assemble: finely chopped cabbage, cucumbers, scallions, and chives are all cut into confetti-size pieces similar to slaw, then doused in the dressing. Eat it with a spoon, with a chip, on tacos, or on grain bowls. No matter how you dig in, this salad is addictive and bursting with tons of fiber, healthy fats, and flavor.

Dressed, the salad will keep in an airtight container in the refrigerator up to 3 days, making it an awesome make-ahead meal prep lunch or side to have on hand. Kept separately, both the cabbage mix and the dressing will each stay fresh in the refrigerator up to 5 days: Simply portion out your serving of salad and dress it individually before eating.

Ingredients:

For the dressing:

  • 2 cloves garlic, peeled
  • ½ avocado
  • ½ small jalapeño 
  • ½ cup fresh basil leaves
  • ½ cup fresh cilantro leaves
  • ½ cup fresh chives
  • ½ cup fresh spinach
  • ¼ cup unsalted nuts (such as raw cashews or walnuts)
  • Juice of 2 lemons (about ¼ cup)
  • ¼ cup extra-virgin olive oil
  • Fine sea salt

For the salad:

  • 1 small head green cabbage (about 24 ounces), cored and finely chopped
  • 1 large cucumber or 3 to 4 baby cucumbers (about 8 ounces total), finely chopped
  • 1 small bunch chives, finely chopped (about ¼ cup)
  • ½ bunch scallions, finely chopped

Directions:

  1. Make the dressing: Add the garlic, avocado, jalapeño, basil, cilantro, chives, spinach, nuts, lemon juice, oil, 2 tablespoons water, and ¾ teaspoon salt in a high-speed blender and blend until the dressing is smooth and a pourable consistency, 1 to 2 minutes. 
  2. Assemble the salad: Combine the cabbage, cucumbers, chives, and scallions in a large bowl. Pour the dressing over top and mix to coat evenly. Serve immediately or store in the refrigerator up to 3 days. 

Test Kitchen Tips:

The dressing itself is great drizzled over top of grilled chicken or fish, soft-boiled eggs, grain bowls, or roasted vegetables. For maximum freshness, store the dressing in an airtight container with a drizzle of olive oil on top to preserve the color.

Don’t want to use cabbage? Sub in shredded kale, finely chopped romaine hearts, or any hearty leafy green.