# What you'll need:
→ Green Goddess Dressing
01 - 1 cup fresh basil leaves, packed
02 - 1 cup fresh baby spinach
03 - 1/2 cup fresh parsley leaves
04 - 2 green onions, chopped
05 - 1 small garlic clove
06 - 1/2 ripe avocado
07 - 1/2 cup Greek yogurt (or plant-based alternative)
08 - 1/4 cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper
→ Chopped Salad Base
15 - 4 cups green cabbage, finely chopped
16 - 1 cup cucumber, finely diced
17 - 1/2 cup celery, finely diced
18 - 1/4 cup chives, finely sliced
19 - 1/2 cup radishes, finely diced (optional)
20 - 1/2 cup crumbled feta cheese (optional)
→ For Serving
21 - Tortilla chips, pita chips, or crudités
# Preparation steps:
01 - Combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a blender or food processor. Blend until smooth and creamy; adjust seasoning as needed.
02 - In a large bowl, combine chopped cabbage, cucumber, celery, chives, and radishes if using.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly. Fold in feta cheese if desired.
04 - Transfer the dip to a serving bowl and serve chilled or at room temperature with tortilla chips, pita chips, or fresh crudités.
