1-First Step: Prep the vegetables Start by washing and drying all of your produce. Finely chop 1 small head of green cabbage, which will serve as the main base of the salad. If you are using 1/2 English cucumber, slice it thinly and then cut it into bite-size pieces. If you have 3 small garden cucumbers instead, slice those thinly as well. Next, dice 1 avocado and finely chop 1 bunch of green onions. Keep the pieces small so the salad feels balanced and easy to scoop. A sharp knife helps here, and a cutting board with a little room makes the job faster.

2-Second Step: Build the salad base Add the chopped cabbage, cucumber, avocado, and green onions to a large mixing bowl. Use a bowl big enough to toss everything without spilling. This is important because the dressing needs room to spread evenly across the vegetables. If you want to make this Green Goddess Salad for a crowd, you can double the bowl size and keep the ingredients separate until just before serving. That helps keep the cabbage crisp and the avocado looking fresh.

3-Third Step: Add the Green Goddess Dressing Spoon in 1 batch of Green Goddess Dressing, starting with a small amount and adding more to taste. Toss gently with salad tongs or clean hands until everything is lightly coated. The goal is to cover the vegetables without drowning them. If you like a lighter salad, use less dressing and add a little more at the end only if needed. If you want a richer, creamier bowl, go ahead and add another spoonful. This recipe is flexible, so you can make it as light or as full-flavored as you like.

4-Fourth Step: Taste and adjust Taste the salad after tossing. If you feel it needs more brightness, add a little more dressing. If the cabbage is very thick and sturdy, let the salad rest for 5 to 10 minutes so the dressing softens the leaves just a bit. That short wait can make a big difference in flavor. If you are serving the salad to kids or picky eaters, you can keep the dressing amount moderate so the texture stays familiar and not too heavy. For a more filling bowl, you could top it with grilled chicken, chickpeas, or crispy tofu.

5-Final Step: Serve and enjoy Transfer the Green Goddess Salad to a serving bowl or platter. If you are using tortilla chips, serve them on the side for scooping or sprinkle them on top right before serving. They add a playful crunch that works well for parties and casual snacking. This salad is best enjoyed soon after tossing, especially because of the avocado. Still, it can sit for a short time before serving if you need to finish other dishes or set the table. That makes it a handy option for weeknight dinners, lunch prep, or potluck meals.