Green Goddess Detox Salad (Printable)

Crisp cabbage, kale, avocado, and a lemony dressing combine for a fresh, nutrient-rich salad.

# Ingredient list:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 1 cup purple cabbage, finely shredded
03 - 1 cup kale, stems removed, thinly sliced
04 - 1 large cucumber, thinly sliced
05 - 1 cup sugar snap peas, sliced
06 - 1 avocado, diced
07 - 1/2 cup fresh parsley, chopped
08 - 1/4 cup fresh dill, chopped
09 - 2 green onions, thinly sliced
10 - 1/4 cup radishes, thinly sliced

→ Dressing

11 - 1/4 cup extra virgin olive oil
12 - 3 tablespoons fresh lemon juice
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, minced
16 - 1 tablespoon fresh chives, chopped
17 - 1 tablespoon fresh tarragon, chopped (optional)
18 - 1/2 teaspoon sea salt
19 - 1/4 teaspoon black pepper

# Cooking steps:

01 - In a large salad bowl, mix together green cabbage, purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes.
02 - Whisk olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon (if using), sea salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Pour dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Allow the salad to rest for 5 to 10 minutes to blend flavors.
05 - Taste and adjust seasoning with additional salt, lemon juice, or herbs as preferred. Serve immediately.

# Expert advice:

01 -
  • It tastes fresh and energizing without requiring any cooking, perfect when you want something that feels nourishing rather than heavy.
  • The dressing comes together in under a minute and transforms simple raw vegetables into something restaurant-quality with just lemon, oil, and a whisper of mustard.
  • You can prep it almost entirely in advance and won't end up with a soggy mess if you hold back the avocado until serving time.
02 -
  • Shred your cabbage thin enough that it feels tender when you bite it raw, or you'll spend the whole meal chewing and missing the actual flavors.
  • If you add the avocado too early, it will brown and the salad loses that beautiful contrast between creamy and crisp; resist the urge to do everything at once.
  • Taste the dressing on its own before pouring it over; you want it to be bright and slightly bold because the vegetables will soften its impact.
03 -
  • Keep your lemon and garlic at room temperature before making the dressing; cold garlic releases its flavor more slowly, and room-temperature lemon juice mixes more evenly with the oil.
  • If you notice the salad getting watery after sitting, it's the cucumbers releasing their liquid—next time, salt them lightly and let them sit for ten minutes before adding them to the bowl, then pat them dry.
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