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Green Goddess Salad Veggiekins Blog
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5 from 1 vote

Green Goddess Salad with Miso California Avocado Dressing (vegan, gluten free)

This refreshing and crunchy Green Goddess Salad has a super creamy must-try dressing made with ripe California Avocados!
Prep Time10 minutes
Total Time10 minutes
Course: salads
Servings: 4 servings
Author: Remy Park


  • Salad Ingredients
  • 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
  • ½ ripe Fresh California Avocado, sliced, for garnish
  • Dressing
  • 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.