# Components:
→ Vegetables
01 - 4 medium zucchini, spiralized
02 - 2 cups savoy cabbage, thinly sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 avocado, diced
05 - 2 scallions, sliced
→ Green Goddess Sauce
06 - 1 cup Greek yogurt (or dairy-free alternative)
07 - 1/2 cup fresh basil leaves
08 - 1/4 cup fresh parsley
09 - 1/4 cup fresh chives
10 - 2 tablespoons fresh tarragon (or 1 tablespoon dried)
11 - 2 tablespoons lemon juice
12 - 1 small garlic clove
13 - 2 tablespoons extra virgin olive oil
14 - 1 teaspoon Dijon mustard
15 - Salt and black pepper, to taste
→ Toppings (optional)
16 - 1/4 cup crumbled feta cheese (omit for vegan)
17 - 2 tablespoons toasted pine nuts
18 - Extra fresh herbs, for garnish
# Directions:
01 - Spiralize the zucchini and set aside on a paper towel to absorb excess moisture.
02 - Heat a drizzle of olive oil in a large skillet over medium heat. Sauté the sliced savoy cabbage for 3 to 4 minutes until slightly softened. Add the zucchini noodles and cook for 2 to 3 minutes until just tender but not mushy. Remove from heat and set aside.
03 - In a blender or food processor, combine Greek yogurt, basil, parsley, chives, tarragon, lemon juice, garlic, olive oil, Dijon mustard, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
04 - In a large bowl, toss the sautéed zucchini noodles and cabbage with the Green Goddess sauce until evenly coated.
05 - Gently fold in the cherry tomatoes, diced avocado, and scallions.
06 - Divide the mixture among serving bowls and top with crumbled feta cheese, toasted pine nuts, and additional fresh herbs if desired. Serve immediately.
