🥬 Step 1: Prepare the Vegetables

Start by shredding the green cabbage finely using a sharp knife or mandolin. Dice the cucumber, thinly slice the green onions, and chop all herbs (parsley, basil, chives, mint). Cube the avocado and set it aside for later to prevent browning.

🧄 Step 2: Make the Green Goddess Dressing

In a blender or food processor, combine avocado, Greek yogurt, mayonnaise, olive oil, lemon juice, vinegar, garlic, and capers. Blend until smooth and creamy. Add salt and pepper to taste. If the dressing is too thick, add a splash of water or more lemon juice to reach your desired consistency.

🥗 Step 3: Toss the Salad Ingredients

In a large mixing bowl, combine the shredded cabbage, diced cucumber, green onions, and chopped herbs. Drizzle with half the dressing and toss until everything is well coated.

🥑 Step 4: Add Avocado and Crunch

Gently fold in the cubed avocado. Top with sunflower seeds or sliced almonds for a crunchy finish. Add more dressing as needed.

🍽️ Step 5: Chill and Serve

Let the salad sit in the fridge for 15–20 minutes to let the flavors develop. Serve chilled for maximum freshness and flavor.