Green Goddess Salad with Creamy Olive Oil Herb Dressing

Name: Green Goddess Salad with Creamy Olive Oil Herb Dressing
Total time: 20 min
Yield: 6
Ingredients: 1/2 cup whole milk thick strained yogurt; 1/2 avocado (about 80 g); 1/2 cup fresh parsley leaves; 1/4 cup fresh dill; 1/4 cup fresh mint leaves; 2 to 4 green onions, roughly chopped; Zest and juice of 1 lemon; 1 teaspoon Dijon mustard; 1 teaspoon honey; 2 garlic cloves; 1/4 cup Heraclea Lemon Infused Olive Oil; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 6 to 8 cups finely shredded green cabbage (romaine lettuce can be substituted); 6 ounces feta cheese, crumbled; 1/2 cup English cucumber, diced; 1/2 cup walnuts, toasted and roughly chopped; 1/4 cup pickled red onions; 1/4 cup green onions, thinly sliced; Fresh mint leaves, for garnish

Written by: Cooks of Heraclea

Time: 20 minutes

Ingredients: 20

Green goddess salad of shredded cabbage, feta, cucumber, walnuts and pickled red onions on a blue plate with lemons and a tin of Heraclea Lemon Infused olive oil

Our version of the green goddess salad skips the mayonnaise entirely. The dressing is thick strained yogurt, half an avocado, three herbs, lemon, a little honey and Dijon, and a quarter cup of our Lemon Infused olive oil, blended until it is the color of new leaves. It goes over finely shredded cabbage, which holds the dressing far better than lettuce and stays crunchy on the table. Feta, toasted walnuts and pickled red onion do the rest. Make the dressing a day ahead if you can. It gets better.

Green Goddess Dressing:

1/2 cup whole milk thick strained yogurt
1/2 avocado (about 80 g)
1/2 cup fresh parsley leaves
1/4 cup fresh dill
1/4 cup fresh mint leaves
2 to 4 green onions, roughly chopped
Zest and juice of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon honey
2 garlic cloves
1/4 cup Heraclea Lemon Infused Olive Oil
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste

Salad:

6 to 8 cups finely shredded green cabbage (romaine lettuce can be substituted)
6 ounces feta cheese, crumbled
1/2 cup English cucumber, diced
1/2 cup walnuts, toasted and roughly chopped
1/4 cup pickled red onions
1/4 cup green onions, thinly sliced
Fresh mint leaves, for garnish

Steps:

Add the yogurt, avocado, parsley, dill, mint, green onions, lemon zest and juice, Dijon mustard, honey, garlic, olive oil, salt, and black pepper to a high-powered blender. Blend on high until completely smooth and creamy. Taste and adjust the salt, pepper, or lemon juice as needed.
Transfer the dressing to a bowl or jar and refrigerate until ready to use. The dressing can be made ahead and refrigerated for up to 2 days.
Place the shredded cabbage in a large bowl. Add the green goddess dressing and toss well until the cabbage is evenly coated.
Gently fold in the feta, cucumber, toasted walnuts, pickled red onions, and sliced green onions.
Tear the fresh mint leaves by hand and scatter them over the top. Serve immediately.