Green Goddess Thanksgiving Salad

This vibrant Green Goddess Thanksgiving Salad is a refreshing addition to the holiday table and has quickly become one of my favorite ways to use up leftover turkey. Its creamy herby dressing, crisp cabbage, and bursts of savory protein make every forkful bright and satisfying but still light enough to balance out a rich feast.

The first Thanksgiving I made this salad I brought it out as a surprise side and watched it vanish before the pies were even served. Now my family begs for it even outside of the holidays.

Ingredients

• Green cabbage: Finely shredded cabbage brings crunch and holds up well to creamy dressing Choose a head that feels heavy and has crisp bright leaves
• Avocado: Ripe avocado makes the dressing creamy and rich Look for one that yields slightly to gentle pressure but is not mushy
• Cooked turkey: Adds satisfying protein and makes this salad feel substantial Leftovers from the big meal work best but any cooked turkey or even rotisserie chicken will do
• Mixed fresh herbs: Parsley chives tarragon and dill create layers of flavor Use whatever herbs look freshest and brightest at your market
• Green onions: Optional but add a mild bite and color They should look perky with crisp greens
• Plain Greek yogurt: Makes a tangy creamy base for the dressing Go for full fat if you like an ultra rich feel
• Fresh lemon juice: Adds bright acidity and freshness Choose a juicy lemon with thin skin for more juice
• Lemon zest: Offers intense lemon fragrance and complexity Make sure to zest before juicing
• Olive oil: A splash makes the dressing smooth and helps it coat every bit of cabbage Use a fruity extra virgin olive oil if possible
• Garlic Clove: For a savory background note Fresh is best mince it finely so it melts into the dressing
• Salt and black pepper: Essential for seasoning Use flaky salt and freshly cracked pepper for the brightest flavor

Instructions

Prepare the Cabbage:

Place the finely shredded cabbage in a large mixing bowl and make sure it is light and fluffy to help the dressing spread evenly through the salad

Make the Green Goddess Dressing:

Combine the ripe avocado plain Greek yogurt fresh herbs optional green onions lemon juice lemon zest olive oil and minced garlic in a blender or food processor Blend the mixture until completely smooth and creamy Give it a taste then season with salt and black pepper blending again to incorporate

Dress the Cabbage:

Pour the green goddess dressing over the cabbage Start with half and toss well using salad tongs or clean hands then add more as needed to coat each strand without making the salad soupy

Fold in the Turkey:

Add your cooked turkey and gently mix it in to keep the meat tender and whole Fold carefully so all the ingredients are mixed but the turkey pieces stay intact

Adjust and Taste:

Taste a forkful and decide if it needs more salt pepper or a squeeze of lemon Juice can mellow with the dairy and herbs so do a last minute adjustment

Chill and Serve:

If you have the time chill the salad for about 15 minutes to blend flavors Or serve right away for a truly crisp and bright bite

I am obsessed with the avocado in this dressing It creates an impossibly creamy feel without any mayo My cousin laughed when she saw me scraping the last green bits out of the blender but it really is that good

Storage tips

Store any leftovers in an airtight container in the fridge for up to two days The cabbage stays crisp and the flavors mingle even more Avoid freezing as the avocado and yogurt dressing can become watery once thawed

Ingredient substitutions

No turkey on hand Shredded rotisserie chicken tastes just as good For a vegetarian version try chickpeas or white beans Swap Greek yogurt for a rich coconut yogurt for a tangy dairy free twist

Serving suggestions

This salad is perfect as a holiday side but try it for lunch with toasted sourdough or as a wrap filling The punchy herby flavor tastes amazing alongside roasted sweet potatoes or as a light contrast to richer meats

Cultural and historical context

Green goddess dressing hails from California in the 1920s and was named for a popular stage play The original had fresh herbs and anchovy but I love this Thanksgiving version for its clean herbal flavor and practical use of seasonal leftovers

Seasonal adaptations

Use whatever herbs flourish in your area or are leftover from other dishes For a summer salad substitute the turkey with grilled shrimp or toss in extra cucumbers and radishes

This Green Goddess salad is as practical as it is bright and delicious Try making it your new post-holiday tradition—your leftovers and your taste buds will thank you.

Common Recipe Questions

→ Can I make this salad ahead of time?

It's best enjoyed fresh, but you can prep the ingredients separately and assemble just before serving.

→ What herbs work best in the dressing?

A mix of parsley, chives, tarragon, and dill gives a classic green goddess flavor, but adjust to taste.

→ Can I substitute turkey with another protein?

Yes, rotisserie chicken or even roasted chickpeas are great alternatives if turkey isn't available.

→ Is there a dairy-free option?

Swap Greek yogurt for any dairy-free yogurt to suit lactose intolerance or dietary preferences.

→ How can I add more crunch?

Thinly sliced radishes or cucumbers are excellent additions for extra crisp texture.