Green Goddess Thanksgiving Salad (Printable Version)
Fresh cabbage, avocado, yogurt, herbs, and turkey combine for a vibrant side perfect for Thanksgiving feasts.
# What You'll Need:
→ Vegetables
01 -
4 cups green cabbage, finely shredded
02 -
1 ripe avocado, peeled and pitted
→ Protein
03 -
1 cup cooked turkey, chopped or shredded
→ Herbs & Aromatics
04 -
1/3 cup mixed fresh herbs (parsley, chives, tarragon, dill), chopped
05 -
2 green onions, chopped (optional)
→ Dressing
06 -
1/2 cup plain Greek yogurt
07 -
2 tablespoons fresh lemon juice
08 -
1 teaspoon lemon zest
09 -
1 tablespoon olive oil
10 -
1 small garlic clove, minced
11 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Place the finely shredded green cabbage in a large mixing bowl.
02 -
Combine avocado, Greek yogurt, mixed herbs, green onions, fresh lemon juice, lemon zest, olive oil, and minced garlic in a blender or food processor. Process until smooth and creamy. Season with salt and freshly ground black pepper.
03 -
Pour the green goddess dressing over the cabbage and toss thoroughly until evenly coated.
04 -
Fold in chopped or shredded turkey gently to maintain texture.
05 -
Taste and adjust seasoning with additional salt or pepper as needed.
06 -
Serve immediately or chill for 15 minutes to allow flavors to develop.
# Important Notes:
01 -
For a dairy-free version, substitute Greek yogurt with a plant-based alternative.
02 -
Enhance crunch by adding sliced radishes or cucumbers.
03 -
Rotisserie chicken may be substituted for turkey if desired.
04 -
Pairs exceptionally well with crisp Sauvignon Blanc or sparkling water with lemon.