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This healthy and crunchy Avocado Green Goddess Salad with Miso Avocado Dressing is a refreshing, savory, and perfectly balanced meal that happens to be vegan and gluten-free! It’s my twist on the popular TikTok-viral salad, made with Asian flavors and a nut-free, super-creamy dressing.
A traditional Green Goddess Salad is made with plenty of greens and a green dressing too. Recently, Baked by Melissa’s recipe went viral on TikTok. She uses a base of shredded cabbage, chopped cucumbers, chives, green onions and a dressing made with olive oil and nuts.
My twist on the viral salad recipe is totally vegan and nut-free. I use a few key Japanese ingredients to make my own twist on the dressing. I use plenty of herbs, greens, peppers and a secret ingredient: California Avocados. It’s crunchy, spicy, citrus-y, tangy, umami and rich.
The best thing about this vegan salad recipe is that it’s a quick, no-cook meal. All you need to do is chop, blend and toss! It’s a delicious and crunchy way to get the greens in and it is bursting with flavour.
Green Goddess Dressing Ingredients
The salad base ingredients include cabbage, cucumbers, sugar snap peas and green onions. Lots of greens, and lots of crunch!
Now the green goddess salad dressing is made with a base of creamy, ripe California Avocados along with extra avocados for garnish.
You’ll also need:
Limes for acidity and zing
Garlic and shallot. Our flavour builders
Serrano pepper. For a little bit of heat and spice, but you can omit this if you prefer no spice.
Chives. Some bright herbs for extra flavour
Rice vinegar. To round out our dressing and add to our Japanese flavour profile
Nutritional yeast. Creaminess, umami, and also a little bit of protein too!
Tamari. You can also use gluten free soy sauce, coconut aminos, liquid aminos or regular soy sauce if you don’t have a problem with gluten.
Toasted sesame oil. A little goes a long way–it adds so much flavour and warmth.
Miso paste. A touch of white miso paste for deep umami flavour, a hint of sweetness and some nice probiotics!
Olive oil. To help the dressing emulsify and add fat and body.
Spinach. Extra green! This doesn’t add much flavour but gives the dressing the most beautiful green colour.
The salad is not only vegan and gluten free, but also nut free!
What Differentiates California Avocados?
California Avocados are cultivated with uncompromising dedication to quality and freshness, by about 3,000 growers, on approximately 50,000 acres in California from San Diego to Monterey. Golden State’s terroir and coastal climate provide ideal growing conditions to produce these delectable avocados.
Locally grown California Avocados are picked at their peak resulting in fruit that is consistent in taste and texture.
Tip: To ensure you’re enjoying locally grown California Avocados, look for California on the label spring through summer.
P.S. California Avocados are at the peak of their season from spring through summer!
Using California Avocados in Dressing
Ripe, Fresh California Avocados make the perfect dairy-free base for so many recipes including sweet baking recipes, and they work extraordinarily well in dressings! Not only does it stand in as a great substitute for dairy, but it is also a great fat which lends itself to working as a unique texture perfect for a great salad dressing while also and adding nutrition and flavour. California Avocados have the good fats that love you back!
You can also use avocados in salad dressing to decrease the amount of oil, or to substitute other creamy ingredients like nuts and seeds. This is especially great for anyone with nut or seed allergies–you can achieve buttery richness without them!
To make this dressing, we’re simply blending all of our green goddess dressing ingredients in the blender. For best texture and flavour, be sure to use perfectly ripe California Avocados.
How to Make California Avocado Green Goddess Salad
To make this viral TikTok salad, you need only 15 minutes or less!
Here’s how to put it together:
First, wash and dry all of your ingredients well and set aside.
Start with all of your base ingredients: cabbage, cucumbers, snap peas, and green onion. Chop, then add them into a large salad bowl.
In the blender, add your California Avocados and all of the remaining dressing ingredients. Use a tamper, if needed, to blend until smooth.
Season your dressing to taste, with salt and pepper and any other additions you’d like.
Pour the dressing over the base ingredients and mix well–don’t be afraid to use your hands!
Top with California Avocados along with any other ingredient of choice and serve.
You can easily mix up the ingredients to make this salad your own.
If you’d like to substitute any ingredients, I recommend use something in the same category to replace it. For example, if you’re removing chives, opt for another green herb (say, tarragon or basil). If you’re missing one of the crunchy base veggies, switch it out for something else with a similar crunch.
The formula for a delicious green goddess salad dressing is essentially citrus, allium, chili peppers, a dark leafy green, a vinegar-y ingredient for brightness and herbs. You can play around with substituting different ingredients and make this green goddess salad a million ways!
You can also exclude the miso paste, rice vinegar, tamari, and sesame oil if you’d like to make this salad without the Japanese flavour.
Store leftovers in an airtight container in the fridge for up to three days. You can enjoy this salad cold with tortilla chips, or on its own. You may want to squeeze some extra citrus over your salad to help preserve the vibrant green!
Make-Ahead Vegan Green Goddess Salad
This salad is amazing for meal prep, but I would recommend storing chopped base ingredients and dressing separately for freshness. Toss when ready to eat to avoid browning.
This refreshing and crunchy Green Goddess Salad has a super creamy must-try dressing made with ripe California Avocados!
1 head of green cabbage
4 mini persian cucumbers
1 cup sugar snap peas, sliced
3 green onions, white stalks finely sliced
black sesame seeds, for garnish
green onion tops, sliced, for garnish
1/2 ripe, Fresh California Avocado, sliced, for garnish
juice of 2 limes
2 cloves garlic
1 small shallot
1 small serrano pepper, finely sliced
10 sticks of chive
2 tbsp rice vinegar
2 tbsp nutritional yeast
1 tbsp white miso paste (you can add an additional 1/2 tbsp if you’d like!)
1 tbsp tamari
2 tsp toasted sesame oil
2 tbsp olive oil
1 cup spinach
1 Fresh California Avocado, seeded and peeled (you can use 2 for extra creaminess)
salt, to taste
Finely dice your cabbage, cucumbers and snap peas into bite sized pieces. Thinly slice your green onions and add everything into a large mixing bowl.
To prepare your dressing, add all of your ingredients to a blender and blend until completely smooth, using a spatula in between blending to scrape down the sides of the blender. Season with salt as needed, and if you’d like, you can add extra avocado or olive oil.
Pour dressing over your veggies and toss to combine.
Serve with slices of ripe California Avocados on top and garnish with toasted sesame seeds and green onion tops.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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