Ingredients:

  • 1 medium pointed green cabbage, cored and finely chopped (approximately 500g)
  • ½ cucumber, diced (approximately 100g)
  • 4 spring onions, thinly sliced (or ½ small bunch chives, chopped)
  • 400g hot smoked trout, flaked (optional)
  • 400g cooked chicken, shredded (optional)
  • 400g cooked prawns (shrimp) (optional)
  • 400g falafel, crumbled (optional)
  • 400g halloumi, pan-fried or grilled and cubed (optional)
  • 400g marinated tofu, cubed (optional)
  • Toasted pitta bread or tortilla chips, to serve
  • 1 ripe avocado, pitted
  • Small bunch of fresh basil, roughly chopped (approximately 1/4 cup packed)
  • 4 tablespoons plain yogurt (approximately 60ml)
  • 2 tablespoons olive oil (approximately 30ml)
  • 1 garlic clove, minced
  • 1 green chili, deseeded and roughly chopped
  • 1 lemon, juiced (approximately 2-3 tablespoons)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Combine all dressing ingredients in a food processor or blender. Blend until smooth and creamy. Season to taste with salt and pepper.
  2. In a large bowl, combine the chopped cabbage, diced cucumber, and sliced spring onions or chives.
  3. Pour the green goddess dressing over the cabbage mixture and toss gently to coat evenly.
  4. Add your chosen protein (smoked trout, chicken, prawns, falafel, halloumi, or tofu) to the salad and gently toss to combine.
  5. Serve the salad immediately with toasted pitta bread or tortilla chips on the side.