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Microchop Green Goddess Salad Recipe

Microchop Green Goddess Salad Recipe

This Microchop Green Goddess Salad recipe is fresh, creamy, and full of crunch. Finely chopped greens are tossed in a smooth homemade herb dressing for bold flavor in every bite. Learn how to make Microchop Green Goddess Salad with simple ingredients and easy steps.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6
Calories 210 kcal

Equipment

  • Large cutting board
  • Sharp chef’s knife
  • Large mixing bowl
  • Small blender or food processor
  • Measuring cups and spoons
  • Salad tongs or large spoon

Ingredients
  

  • Green cabbage – 3 cups, very finely chopped
  • Romaine lettuce – 2 cups, finely chopped
  • Cucumber – 1 cup, very small dice
  • Green onions – 1 cup, thinly sliced
  • Fresh parsley – ½ cup, finely chopped
  • Fresh basil leaves – ½ cup
  • Toasted sliced almonds – ½ cup
  • Grated Parmesan cheese – ½ cup
  • Plain Greek yogurt – 1 cup
  • Ripe avocado – 1
  • Garlic – 1 clove
  • Olive oil – 2 tablespoons
  • Fresh lemon juice – 2 tablespoons
  • Fresh chives – 2 tablespoons
  • Fresh dill – 2 tablespoons
  • Salt – ½ teaspoon
  • Black pepper – ¼ teaspoon

Instructions
 

Prepare the vegetables

  • Place the cabbage and romaine lettuce on a large cutting board. Chop them very finely until small and even. The tiny pieces make the salad easier to scoop and more enjoyable to eat.

Add the fresh ingredients

  • Add the diced cucumber, sliced green onions, chopped parsley, and basil to a large mixing bowl. Toss gently to combine. The mix should look bright and fresh.

Toast the almonds

  • If your almonds are not toasted, place them in a dry pan over medium heat. Stir often until lightly golden. This adds a nutty flavor and extra crunch to the salad.

Make the Green Goddess dressing

  • Add Greek yogurt, avocado, garlic, olive oil, lemon juice, chives, dill, salt, and pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.

Combine salad and dressing

  • Pour the creamy dressing over the chopped vegetables. Mix well so every piece is coated. The salad should look creamy but still fresh and vibrant.

Add toppings and serve

  • Sprinkle toasted almonds and grated Parmesan cheese on top. Toss lightly or leave them as a garnish. Serve immediately for the best texture and flavor.

Notes

  • Chop vegetables evenly for the best microchop texture.
  • Add grilled chicken or shrimp for extra protein.
  • Store dressing separately if preparing ahead.
  • Keep refrigerated in an airtight container for up to 2 days.
Keyword Microchop Green Goddess Salad Recipe