Vegan Green Goddess Power Salad

Creamy, crunchy, and filled with plant-based goodness—this colorful salad is a flavor blast in each bite!

Ditch dull salads, this Green Goddess Power Salad is a party of textures and tastes that will leave you loving to eat your greens! Imagine this: crunchy, jade strands of cabbage that break apart in every bite, wrapped with chilly, soothing cucumber curls and the subtle crunch of spring onions. At the core of this colorful bowl is a rich, creamy dressing that’s so indulgent, no one will ever suspect it contains no dairy a sorcery of buttery avocado, protein-packed silken tofu, and nutty pistachios, all enlivened by bright basil and a splash of lemon.

What makes this salad a standout is how it toys with contrasts:

👉 The chill, creamy dressing adheres to each crunchy veggie

👉 Toasted pistachios provide bursts of crunch and rich, earthy flavor

👉 A touch of garlic and shallot in the dressing provides a savory foundation

👉 Fresh basil and spinach keep each bite light and energetic

Why You’ll Love This Recipe

🌿 Creamy yet light: Silken tofu + avocado make the dreamiest dressing.

🥜 Crunchy & fresh: Pistachios, cabbage, and cucumber add the perfect bite.

🥑 Nutrient-dense: Packed with healthy fats, plant protein, and vitamins.

🕒 Meal-prep hero: Stays fresh for days—no soggy greens!

🌱 Vegan & gluten-free: Naturally wholesome and satisfying.

Ingredients

(Serves 6)

For the Green Goddess Dressing

👉 1 shallot, roughly chopped

👉 1 garlic clove

👉 1 avocado, pitted

👉 150g fresh spinach

👉 100g pistachios (reserve some for garnish)

👉 30g fresh basil (stems okay!)

👉 2 tbsp nutritional yeast (for cheesy umami)

👉 1 block (300g) silken tofu

👉 1 tsp white miso paste (for depth)

👉 1 lemon, juiced

👉 1 tbsp extra virgin olive oil

👉 Salt & pepper, to taste

👉 Splash of water (if needed to thin)

For the Salad Base

👉 ½ green cabbage, thinly shredded

👉 1 large cucumber, julienned or spiralized

👉 1 bunch spring onions, thinly sliced

For Serving

👉 Pita bread or tortilla chips (for scooping!)

👉 Extra pistachios and basil leaves for garnish

Instructions

📌 Step 1: Make the Dressing

👉 In a blender, combine shallot, garlic, avocado, spinach, pistachios, basil, nutritional yeast, tofu, miso, lemon juice, olive oil, salt, and pepper.

👉 Blend until ultra-smooth, adding a splash of water if too thick.

📌 Step 2: Prep the Salad Veggies

👉 Thinly shred cabbage (a mandoline works great).

👉 Julienne or spiralize cucumber for long, crisp strands.

👉 Slice spring onions on a diagonal for flair.

📌 Step 3: Assemble

👉 In a large bowl, toss cabbage, cucumber, and spring onions with half the dressing.

👉 Add more dressing as needed (save some for dipping!).

📌 Step 4: Serve & Garnish

👉 Top with extra pistachios and basil.

👉 Serve with warm pita or tortilla chips for scooping.

Serving Suggestions

🥙 As a wrap: Stuff into pita with falafel or grilled tofu.

🍗 Protein boost: Add chickpeas or crispy baked tofu.

🥗 Deconstructed version: Serve dressing as a dip with veggie sticks.

Storage Tips

🗄️ Fridge: Dressing keeps for 4 days; salad stays crisp for 2 days undressed.

❄️ Freezer: Dressing freezes well for up to 1 month.

Frequently Asked Questions

💬 Can I use regular tofu?

Silken works best for creaminess, but soft tofu can sub in a pinch.

💬 No pistachios?

Try almonds or sunflower seeds.

💬 Spicier option?

Add a jalapeño to the dressing!

Final Thoughts

This salad is fresh, creamy, and packed with texture—the ultimate way to eat your greens and love every bite!

👉 Tag @VeganEatsAndTreats if you make it—I’ll feature your creation!