Green Goddess Salad

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Blitz all the dressing ingredients in a blender until completely smooth and bright green. It should be thick enough to hold a peak — add water a tablespoon at a time only if the blender is struggling.

   Mark done

2. Chop the cabbage as finely as you can manage. Slice it thinly first, then run the knife through the pile in both directions until the pieces are about the size of a pea. This takes a few minutes and it is what makes the salad.

   Mark done

3. Do the same with the cucumber and celery, keeping everything to a similar size.

   Mark done

4. Toss the cabbage, spring onions, cucumber, celery and peas together in a large bowl.

   Mark done

5. Add the dressing and fold until every piece is coated — it will look like a lot of dressing and it is not.

   Mark done

6. Fold in the feta, taste for salt and lemon, and serve with tortilla chips for scooping or lettuce leaves as cups.

   Mark done

Chef’s Tips

• Chop everything to the same small size. Uneven pieces make it a normal salad with a nice dressing.
• The dressing must be thick. A pourable one slides straight to the bottom of the bowl.
• For a vegan version, leave the feta out and add 2 tablespoons of capers instead.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Tortilla chips
• Grilled chicken or prawns
• A cold beer

Storage & Reheating

Refrigerated for 2 days and still crunchy on day two, which few salads manage.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.